Turkey Salad

Makes 16 servings

1 1/2 pounds Butterball low-sodium, skinless and
boneless turkey breast, cubed
1 1/2 cups frozen peas
1/2 cup chopped carrots
1/4 cup chopped green bell pepper
1/2 cup chopped celery
1/4 cup chopped scallion

1/2 tsp ground black pepper
1/4 tsp celery seed
1/4 tsp dried dillweed
1 tsp granulated onion powder
1 cup low-fat mayonnaise

In a large bowl, combine turkey, peas, carrots, green pepper, celery and scallion.
To make the dressing: In a small bowl, combine black pepper, celery seed,
dillweed, onion powder and mayonnaise. Spoon dressing over salad and
mix well.  Cover and refrigerate for several hours for the flavors to blend.
Stir again before serving.

SERVING SIZE:  1/2 cup

POINTS:  2.5 (2)

PER SERVING:  90 Calories, 2.5 g Total Fat
580 mg Sodium, 6 g Total Carbohydrate,
1 g Dietary Fiber, 10 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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