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.

• Ready In: 20 mins
• Serves: 3

Ingredients

• 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.