Turkey Layered Salad

Name: Turkey Layered Salad
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

ontarioturkey.ca

Turkey Layered Salad Great for a potluck or luncheon. This layered salad is a colourful combination of vegetables, meat, condiments and seeds. You can vary the

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