© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 c iceberg lettuce, torn into bite-size pieces
1/2 lb TURKEY PASTRAMI, cut into 3/4-inch cubes
2 c broccoli flowerettes, cut into small pieces
2 c cucumbers, unpeeled, seeds removed & cut into 1/2-inch cubes
1/2 lb OVEN-ROASTED TURKEY BREAST, cut into 3/4-inch cubes
1 Package (10 oz) frozen peas, defrosted
3/4 lb cherry tomatoes, halved
3/4 c reduced-calorie mayonnaise
3/4 c reduced-fat sour cream
1/3 c skim milk
1/4 c green onions, thinly sliced
3 tbsp dill pickle relish, drained
3/4 tsp dill weed
1/2 tsp dry mustard
In 3-quart salad bowl layer lettuce, turkey pastrami, broccoli, cucumber, turkey breast, peas and tomatoes.
To prepare dressing, in small bowl, combine mayonnaise, sour cream, milk, onions, relish, dill and mustard. Spread dressing completely over top of salad to edges of salad bowl. Cover bowl with plastic wrap and refrigerate overnight.
To serve, do not toss salad mixture together; simply spoon salad onto serving plates.
Total Calories 256
Total Fat 14 g
% Daily Total Fat 49
Cholesterol 43 g
Sodium 571 mg
Total Carbohydrates 15 g
Protein 19 g