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Jicama Turkey Salad

Jicama Turkey Salad created by Borealis Beegirl

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:
20mins
Serves:
Units:

ingredients

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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@Diann is Cooking
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@Diann is Cooking
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"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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  1. Borealis Beegirl
    Jicama Turkey Salad Created by Borealis Beegirl
    Reply
  2. 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.
    Reply
  3. 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.
    Reply
  4. Diann is Cooking
    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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