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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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I adapted this somewhat, but it comes from a recipe card from (I think) our local ShopRite, and was published by Try-Foods International way back in 1995. They recommend turkey breast, but I am a fan of dark meat due to its flavor, and so I suggest you use either, or a mixture of both. I have also cut in half the recommended amount of celery, but please add more if you prefer. If you have fresh dill, use this instead. Ingredients:
2 cups turkey, cooked and diced |
1 stalk celery, diced |
2/3 cup jicama, diced |
3 scallions, thinly sliced |
2 red potatoes, cooked and cut into cubes |
2 tablespoons parsley |
2 teaspoons dill weed |
1 cup plain yogurt |
ground pepper |
romaine lettuce |
Directions:
1. Mix everything except the yogurt, pepper and lettuce.
2. Add the yogurt last, and blend that inches
3. Pepper to taste.
4. Lay out romaine (or other) lettuce as a bed, and serve the above atop this.
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