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    You are in: Home / Recipes / Jicama Turkey Salad Recipe
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    Jicama Turkey Salad

    Jicama Turkey Salad. Photo by Borealis Beegirl

    1/1 Photo of Jicama Turkey Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    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.

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    Units: US | Metric


    1. 1
      Mix everything except the yogurt, pepper and lettuce.
    2. 2
      Add the yogurt last, and blend that inches
    3. 3
      Pepper to taste.
    4. 4
      Lay out romaine (or other) lettuce as a bed, and serve the above atop this.

    Ratings & Reviews:

    • on March 30, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jicama Turkey Salad

    Serving Size: 1 (285 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 170.6
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 1.7 g
    Cholesterol 10.6 mg
    Sodium 61.8 mg
    Total Carbohydrate 30.6 g
    Dietary Fiber 4.5 g
    Sugars 6.3 g
    Protein 6.1 g

    The following items or measurements are not included:


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