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1/1 Photo of Jicama Turkey Salad
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.
Units: US | Metric
Serving Size: 1 (285 g)
Servings Per Recipe: 3
The following items or measurements are not included: