Thursday, November 22, 2012

Turkey Salad (VSG Friendly!)


TURKEY SALAD- VSG FRIENDLY
 
 
Image courtesy of SleevedInTheCity
 
 
YOU'LL NEED:
 
3/4 lb cooked turkey meat
2 stalks celery
2 green onions
1/2 red bell pepper
3tbsp FF mayo
2 tbsp. Dijon-style mustard
1 tbsp. cider vinegar
1/2 tsp Splenda or 1 tsp sugar
1/4 tsp salt
 
 
Place turkey, celery, green onion, and red bell pepper in a food processor or blender. Finely chop using 'pulse' setting. Transfer turkey mixture to medium bowl, mix in mayo, mustard, cider vinegar, Splenda and salt. Cover and refrigerate 8 hours or overnight before serving. Yields 6-1/2 servings.
 
 
 
 
  

2 comments:

  1. Great idea to use leftover turkey!!! I love it!

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    Replies
    1. Thank you, its really good too..I was surprised at how much it didn't taste like Thanksgiving leftovers lol

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