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.
Republished with permission, National Turkey Federation
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 8|
|Calories from Fat: 107 (47%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 5g|
|Cholesterol 36.4mg||11 %|
|Sodium 653.4mg||23 %|
|Potassium 548.8mg||14 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 12.2g|
|Protein 15.5g||22 %|
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Calories per serving: 228
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