A unique and flavorful salad, packed full of vegetables and fruit.
| Yield | |
|---|---|
| Source | Janet Helwig, Beloit, Wisconsin |
| Prep time | 20 minutes |
| 4 | eggs (hard-boiled, diced) | |
| 1⁄4 | Cup | raisins |
| 6 | Ounce | turkey (chopped) |
| 2 | apples (diced, unpeeled) | |
| 3 | Ounce | Colby cheese (diced) |
| 1⁄2 | Cup | green grapes |
| 1 | Package | almonds (2 ounces, seasoned and slivered) |
| 4 | Cup | broccoli (chopped) |
| 1 | zucchini (unpeeled, diced) | |
| 1⁄2 | Cup | light ranch dressing |
| 1⁄2 | Cup | pretzels |
Mix first nine ingredients in a large bowl with ½ cup light ranch dressing. Use more if needed to make it moist. Crumble the pretzels, sprinkle over the mixture. Adjust the ingredients to suit your taste.
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