Title: Jicama Turkey Salad
Categories: Salad Poultry
Yield: 3 Servings

2/3	c	Jicama; diced
2	c	Turkey breast; cooked, diced
2		Stalks celery; diced
3		Green onions; thinly sliced
2		Red potatoes; cooked & cubed
1	c	Yogurt
2	tb	Parsley flakes
2	ts	Dill weed
		Pepper to taste

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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