Turkey Layered Salad – Ontario Turkey

Ingredients

• 4 cups (1 L) iceberg lettuce, torn into bite-size pieces
• 2 cups (500 mL) small broccoli florets
• 2 cups (500 mL) English cucumbers, unpeeled, cut into ½ inch (1.5 cm) cubes
• ½ lb (225 g) cooked Ontario turkey breast, cut into ¾ inch (2 cm) cubes
• ¾ lb (375 g) cherry tomatoes, halved
• ¾ cup (175 mL) no cholesterol, reduced calorie mayonnaise
• ¾ cup (175 mL) reduced fat sour cream
• 1/3 cup (75 mL) skim milk
• ¼ cup (50 mL) green onions, thinly sliced
• 3 tbsp (45 mL) dill pickle relish, drained
• ¾ tsp (4 mL) dill weed
• ½ tsp (2 mL) dry mustard
• ½ lb (250 g) cooked turkey bacon, crumbled
• 2 tbsp (30 mL) hemp hearts (optional)
• 2 tbsp (30 mL) roasted pumpkin seeds (optional)
• 2 cups (500 mL) fresh or frozen and thawed sweet green peas
• 2 tbsp (30 mL) lemon juice
• ½ tsp (2 mL) salt
• ½ tsp (2 mL) ground black pepper