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Cooked by: Chef / Holiday: Thanksgiving / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: In a large bowl, combine turkey, celery, onions, pecans and bell pepper.
Combine mayonnaise, lemon juice, dill weed, salt and pepper in small bowl
and stir into turkey mixture. Refrigerate until serving.
Arrange turkey salad on lettuce leaves.
| Ingredients:
3 1/2 Cup(s) Diced turkey
4 Celery ribs, sliced
4 Green onions, chopped
1/2 Cup(s) Toasted pecans, chopped
1/2 Cup(s) Red bell pepper, chopped
1/2 Cup(s) Low-fat mayonnaise
1 Tablespoon(s) Dill weed |
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