Jicama Turkey Salad

Diann is Cooking's Note:

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.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 3

• 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.

Reviews

[Borealis Beegirl]

This would be a great recipe for summer and potlucks. I like the crunch of the jicama. I used chicken instead of turkey and the picture of it is on cabbage leaves because I didn't have any lettuce but kept everything else the same. DH thought something was lacking so he put some bacon bits on it and pronounced it better.