Serves: 4
Total Calories: 481

2 1/2 cups turkeys diced cooked
3/4 to 1 cups celery thinly sliced
1/2 cup Swiss cheese diced
1/4 cup green onion thinly sliced
Salt to taste
Creamy Dill Dressing (recipe follows)
4 to 6 lettuce leaves crisp
1/2 cup whole cranberry sauce prepared (optional)
1/4 cup almonds toasted slivered
Creamy Dill Dressing:
1 teaspoon Dijon style mustard
3 tablespoons olive oil or vegetable oil
2 tablespoons lemon juice fresh
1/2 cup mayonnaise real
1/2 teaspoon dill weed dried weed, crushed
* See note below.

* Blend mustard into oil with whisk thin with lemon juice and blend in mayonnaise and dill weed. Makes about 3/4 cup. In medium bowl toss together turkey, celery, cheese, green onions, and salt to taste. Prepare Creamy Dill Dressing and pour over mixture toss to coat. Mound on lettuce leaves on individual salad plates. If using optional cranberry sauce, make an indentation in center of each mound and spoon cranberries into hollow. Sprinkle with almonds.

Nutritional Facts:

Serves: 4
Total Calories: 481
Calories from Fat: 378

More Recipes from the Never Say Leftovers Cookbook:
Basic French Or Vinaigrette Dressing
Creamy Dressing
Fruit Yogurt Salad
Garden Medley Salad
Garlic and/or Onion Dressing
Ginger Dressing
Italian Herbs and Cheese Dressing
Marinated Vegetables
Minted Fruit And Avocado Salad
Mustard Dressing
Orange-Mayonnaise Dressing
Roquefort or Blue Cheese Dressing
Swiss-Turkey Salad
Vegetable Roundup Salad