Hot Turkey Salad

• 2 Cups Turkey or Chicken, diced & cooked – Meat Dept.
• 1 Cup Organic Celery, chopped – Produce
• 1/2 Cup Blanched & Slivered Almonds – Bulk Aisle 5
• 2 Tbsp. Organic Onion, grated – Produce
• 1/3 Cup Organic & Local Green Peppers, diced – Produce
• 1/2 Cup Spectrum Mayonnaise Aisle 3
• 1 Tbsp. Volcano Organic Lemon Juice Squeezers – Produce
• 1 Can Kame Water Chestnuts, diced & drained – Aisle 3
• 4 Slices Swiss or Cheddar Cheese – Cheese Case
• 1/2 – 1 Cup Ian’s Whole Wheat Bread Crumbs – Aisle 3
• 1/4 Cup Horizon Organic Butter, melted – Aisle 1 Refrigeration

Combine all but last 3 ingredients. Place in a 9"x14" baking dish and top with cheese. Cover with crumbs then drizzle melted butter on top. Bake uncovered at 450 degrees Fahrenheit for 10-15 minutes or until golden brown. Serves 6

Adapted From: www.mindspring.com