This salad is a hit on the 4th of July! Or serve it year-round as an entrée or side salad.
Author: National Turkey Federation
Serves: 9 person(s)
Preparation Time: 15 mins
1 lb red potatoes, cooked, cut into 1/2-inch cubes
1 cup chopped mild onion
1 cup chopped celery
1 cup chopped red bell pepper
1/2 cup plain nonfat yogurt
1/4 cup lowfat mayonnaise
1/4 cup chopped cilantro
1 Tbsp grainy Dijon-style mustard
1/2 tsp each of salt and pepper
1 fresh cilantro, for garnish
In small bowl combine yogurt, mayonnaise, cilantro, mustard, salt and pepper. Gently fold into turkey and vegetable mixture. Serve immediately or cover and chill 1 to 2 hours.
To serve, garnish with fresh cilantro sprigs.
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