SUN-DRIED TOMATO TURKEY SALAD
Yield: 4 servings
Serving Size: 3-4 ounces turkey, about 1 cup vegetables
INGREDIENTS:
1 pound deli turkey, sliced 1 inch thick and cubed
1 cup sliced zucchini
1 cup sliced celery
1/2 cup sliced green onions
1/2 cup sliced carrots
3/4 cup low-fat mayonnaise
1/2 cup rehydrated sun-dried tomatoes, sliced
1 teaspoon prepared pesto
Salt and fresh ground pepper to taste
In a salad bowl, combine the turkey, zucchini,
celery, green onions, and carrots. Toss to mix.
In a small bowl, combine the mayonnaise, sun-dried
tomatoes, and pesto. Season with salt and pepper.
Add the mayonnaise mixture to the turkey and mix well.
Refrigerate for 1 hour before serving.
B-man
