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| RECIPE FOR JICAMA TURKEY SALAD |
Title: Jicama Turkey Salad
Category: Advert
Serves: 3
Ingredients:
| 0.67 | c | Jicama; diced | | 2.00 | c | Turkey breast; cooked, diced | | 2.00 | | Stalks celery; diced | | 3.00 | | Green onions; thinly sliced | | 2.00 | | Red potatoes; cooked & cubed | | 1.00 | c | Yogurt | | 2.00 | tb | Parsley flakes | | 2.00 | ts | Dill weed | | | Pepper to taste |
Instructions:
Preparation: Eaten raw or cooked, jicama requires only peeling to begin preparation.
Jicama can be an appetizer with dips, a garnish for plates or entrees, part of salads of fruit or vegetables, or for dipping in dessert sauces.
DIRECTIONS: Lightly mix the turkey, celery, jicama, onions, potatoes, parsley and dill.
Add the yogurt and mix.
Add pepper to taste.
Serve with a roll or on a bed of lettuce with bean sprouts.
Makes about 3 to 4 servings.
Nutritional Information: Per serving: 280 calories, 30g protein, 4g fat, 100g carbohydrates, 5g fiber, 150mg sodium, 14% of calories from fat.
Recipe card from Whole Foods Market Formatted for your use by The WEE Scot -- paul macGregor
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