Turkey Potato Salad makes a great main dish lunch salad with a healthy ingredient from every food group on the food pyramid.
2 cups diced turkey breast, cooked
2 stalks celery, cut up
2/3 cup jicama, diced (or use water chestnuts)
3 green onions, cut up
2 red potatoes, cooked and cut into cubes
1 cup low fat plain yogurt
2 tablespoons parsley flakes
2 teaspoons dill weed (or to taste)
Pepper to taste
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.
Recipe makes 3 servings.
Serving size: 1 serving
Calories: 277; Cholesterol: 71.6mg; Sodium: 151mg; Fiber: 5.3g
Did You Know?
Jicama (hic-a-ma) also called Mexican Yam Bean is a brown-skinned root vegetable. It resembles a turnip but it is a member of the bean family. Jicama, peeled before eating, is crisp and white and its mild flavor is similar to a water chestnut.
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