Turkey and Bacon Salad Sandwich
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 tablespoon dijon mustard
- 3/4 cup celery chopped
- 1 tablespoon ranch dressing
- 1 cup miracle whip
- 1 cup pecan halves
- 2 cups turkey chopped
- 1 cup sweet grapes halfed
- 3/4 cup red onion chopped
- 5 strips crisp bacon to crumble
- Carbohydrate 11.2992668761097 g
- Cholesterol 52.3915 mg
- Fat 35.6518843751322 g
- Fiber 3.54190012848098 g
- Protein 20.3403968752446 g
- Saturated Fat 5.03625162501181 g
- Serving Size 1 1 Serving (139g)
- Sodium 508.022500034947 mg
- Sugar 7.7573667476287 g
- Trans Fat 6.09074468750834 g
- Calories 436 calories
1. Get prepared. Chop onions and celery, and cook bacon to crumble. Dab bacon with paper towel to remove excess grease before you crumble it. Cut the grapes in half. 2. Slightly saute pecan halves in a 1/2 tablespoon of butter. Keep an eye on them because you can burn them easily. It will not take long. 3. Remove pecans. Add 1/2 tablespoon butter, and slightly saute onion and celery. I like them a little crisp but starting to turn transparent. Do not overcook. 4. Place cooked turkey in a mixing bowl. Add crumbled bacon, sauteed onion and celery, grape halves, sauteed pecans, Dijon, Ranch Dressing, and Miracle Whip. Mix all ingredient together! 6. Place on Sandwich bread. Add 2 thick strip bacon strips, and raw spinach to make even better. Garnish with some dill pickle! Eat, and enjoy.
