ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey in the Straw Salad

Yield 6 servings

Ingredients

  • 6 celery stalks
  • 5 carrots
  • 6 raisins
  • 2 maraschino cherries
  • 1 (29-ounce) can pear halves, drained
  • 1 cup (4 ounces) finely shredded Cheddar cheese

How to Make It

  1. Cut celery into 3- x 1/2-inch pieces. Cut 4 thin slits from center of celery to end; place in ice water 15 minutes to separate slits. Drain on paper towels.

  2. Cut 4 carrots into 3- x 1/4-inch pieces; cut remaining carrot into1/2-inch triangles.

  3. Cut raisins in half; cut cherries into thin strips.

  4. Place 1 pear half, cut side down, on an individual serving plate. Arrange celery and carrot sticks around pear to resemble feathers. Arrange 2 raisin halves and a cherry strip on narrow end of pear to resemble eyes and gobbler.

  5. Place 2 carrot triangles at large end of pear to resemble feet. Sprinkle cheese around large end to resemble straw.

  6. Indian Chief Salad: Substitute peach halves for pear halves, and use chewy fruit rolls for the headbands, carrot and celery sticks for the feather headdresses, raisin halves for eyes, cherry strips for mouths, and minature marshmallows for noses.