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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
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âI received this recipe as a newly-wed and made it healthier by using brown rice and fat-free mayo and sour cream.â Think ladies' luncheonâ¦with a light, refreshing Asian twist! Joan Cannon - Noblesville, Indiana Ingredients:
2 cups cubed cooked turkey breast |
2 cups cooked brown rice |
1 can (14 ounces) bean sprouts, drained |
1 can (8 ounces) sliced water chestnuts, drained |
1 celery rib, chopped |
1 small carrot, shredded |
1/4 cup finely chopped onion |
1/2 cup fat-free mayonnaise |
1/2 cup fat-free sour cream |
1 tablespoon reduced-sodium soy sauce |
3/4 teaspoon salt |
7 lettuce leaves |
1/4 cup dried cranberries |
Directions:
1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream, soy sauce and salt; pour over salad and gently stir to coat. Serve over lettuce leaves. Sprinkle with cranberries. Yield: 7 servings.
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