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.
INGREDIENTS
Nutrition- 2
- 1
- 2⁄3
- 3
- 2red potatoes, cooked and cut into cubes
- 2tablespoons parsley
- 2teaspoons dill weed
- 1cup plain yogurt
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DIRECTIONS
- Mix everything except the yogurt, pepper and lettuce.
- Add the yogurt last, and blend that inches
- Pepper to taste.
- Lay out romaine (or other) lettuce as a bed, and serve the above atop this.
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