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Saturday, December 29, 2012
Turkey Salad
6 Cups cooked turkey breast, cubed
3 Ribs celery, chopped
1 Medium red onion, chopped
4 Green onions, thinly sliced
1/2 Cup dried cranberries
1/2 Cup frozen Green peas, thawed
1/2 Cup fresh parsley, minced
4 Eggs, boiled and chopped
Dressing
3/4 Cup plain yogurt
1/4 Cup mayonnaise
3 Tbsp. white vinegar
1 Tbsp. sugar
1 Tbsp. fresh dill, minced
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. pepper
In Bean Pot, combine turkey, celery, onions, cranberries,
peas, parsley and eggs.
In bowl, whisk together dressing ingredients.
Pour over salad and toss to coat.
Cover and refrigerate 4 hours before serving.
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