Strongbow Bess' Turkey Salad Bowl

4 cups white meat of turkey cut into 3/4" cubes
2 cups sliced celery (not too fine

Marinate the above in the following:

1/2 cup olive oil
1/4 cup cider vinegar
1 tsp. salt
Freshly ground black pepper
1/2 small clove of garlic, slightly smashed

This is better marinated overnight, but at least 4 hours. Stir once while marinating.

To serve: Line 4 large individual salad bowls or plates with lettuce leaves.

Divide this into four servings and mound on lettuce leaves.

Garnish each salad with 2 pieces quartered hard boiled egg, 2 wedges tomato, 1 tsp. mayonnaise on top of salad. Sprinkle toasted slivered almonds over top. Tuck a piece of parsley or watercress at the side.

Serve with warm biscuit or toast.

Recipe from the Strongbow Inn cookbook.