Crisp and Crunchy Turkey Salad
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Crisp and Crunchy Turkey Salad
YIELD Makes 4 servings
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INGREDIENTS
| 1 | cup (8 ounces) plain low-fat yogurt |
| 3 | tablespoons mayonnaise |
| 2 | teaspoons Dijon-style mustard |
| 1 | clove garlic, minced |
| 1/2 | teaspoon salt |
| Black pepper | |
| 2 | cups shredded red cabbage |
| 2 | cups fresh bean sprouts |
| 1‑1/2 | cups chopped cooked turkey |
| 1/4 | pound fresh snow peas, trimmed |
| 3/4 | cup celery slices |
| 1/2 | cup sliced almonds, toasted |
| 1/4 | cup chopped red onion |
| Fresh spinach leaves | |
| 2 | hard-cooked eggs, peeled and sliced, for garnish |
PREPARATION:
- Combine yogurt, mayonnaise, mustard, garlic, salt and black pepper to taste in large bowl. Add cabbage, bean sprouts, turkey, snow peas, celery, almonds and onion; mix lightly. Serve in spinach-lined salad bowl or on spinach-covered salad plates. Garnish with eggs.
This recipe appears in:
Salads
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