Salate a la Russe (Russian Salad)
By Desiree Gil, Swampscott, MA
Related to: General Bessarabia,
My parents make this every year to use up Thanksgiving turkey leftovers. We have continued the tradition.
2-4 cups of chopped leftover turkey (or chicken)
small bag frozen peas and carrots. Allow to defrost and then drain. (Canned are ok to use too drained).
3-4 pickles (we use Israeli pickles) chopped
Mayonnaise (fresh is best)
Fresh Dill chopped
Combine the above ingredients and add just enough mayonnaise to lightly coat the salad. Add salt and pepper to taste if desired
