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Smoked Turkey and Jarlsberg Salad

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“From cooking legend Betty Crocker. She knows how to cook!”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs smoked turkey breast, cut into 1x 1/4-inch strips (5 cups)
  • 2 cups jarlsberg cheese (8 ounces) or 2 cups swiss cheese, cut into 1x 1/4-inch strips (8 ounces)
  • 2 cups red seedless grapes, whole (can sub 1 cup dried cranberries or dried cherries ) or 2 cups red seedless grapes, cut in half (can sub 1 cup dried cranberries or dried cherries )
  • 1 12 cups slivered almonds, toasted (see 'how to' below)
  • 23 cup mayonnaise or 23 cup salad dressing
  • 23 cup sour cream
  • 2 -4 tablespoons milk
  • salt and pepper
  • lettuce, if desired

Directions

  1. Mix turkey, cheese, grapes and almonds in very large (4-quart) bowl.
  2. Mix remaining ingredients except lettuce in medium bowl. Pour over turkey mixture; mix gently. Cover and refrigerate until serving. Serve on lettuce.
  3. How to Toast Nuts: To toast nuts, spread them in an ungreased shallow pan and bake at 350 degrees for 6 - 10 minutes, stirring frequently, until light brown. Or sprinkle in an ungreased heavy skillet and cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

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