Turkey Layered Salad

Turkey Layered Salad Ingredients

4 Cups iceberg lettuce torn into bite-size pieces	3/4 Cup reduced-calorie mayonnaise
1/2 Pound TURKEY PASTRAMI cut into 3/4-inch cubes	3/4 Cup reduced-fat sour cream
2 Cups broccoli flowerettes cut into small pieces	1/3 Cup skim milk
2 Cups cucumbers unpeeled, seeds removed & cut into 1/2-inch cubes	1/4 Cup green onions thinly sliced
1/2 Pound OVEN-ROASTED TURKEY BREAST cut into 3/4-inch cubes	3 Tablespoons dill pickle relish drained
1 Package (10 ounces) frozen peas, defrosted	3/4 Teaspoon dill weed
3/4 Pound cherry tomatoes halved	1/2 Teaspoon dry mustard

Instructions for Turkey Layered Salad

1. In 3-quart salad bowl layer lettuce, turkey pastrami, broccoli, cucumber, turkey breast, peas and tomatoes.
2. To prepare dressing, in small bowl, combine mayonnaise, sour cream, milk, onions, relish, dill and mustard. Spread dressing completely over top of salad to edges of salad bowl. Cover bowl with plastic wrap and refrigerate overnight.
3. To serve, do not toss salad mixture together; simply spoon salad onto serving plates.

Main Ingredient: TurkeyCuisine: American

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