After Thanksgiving Salad
3 1/2 c Diced turkey
4 Celery ribs; sliced
4 Green onions; chopped
1/2 c Toasted pecans; chopped
1/2 c Red bell pepper; chopped
1/2 c Low-fat mayonnaise
1 tb Dill weed
Salt and pepper; to taste
In a large bowl, combine turkey, celery, onions, pecans and bell pepper.
Combine mayonnaise, lemon juice, dill weed, salt and pepper in small bowl
and stir into turkey mixture. Refrigerate until serving.
Arrange turkey salad on lettuce leaves.
Recipe by: American Cancer Society, Eastern Area Office
Posted to EAT-L Digest by Bill Hatcher
on Nov 21, 1997