Recipe - After Thanksgiving Salad

3 One half cup Diced turkey
4 Celery ribs; cut or sliced up
4 Green onions; chopped
One half cup Toasted pecans; chopped
One half cup Red bell pepper; chopped
One half cup Lowfat mayonnaise
1 tablespoon Dill weed
Salt and pepper; to taste
Lettuce

In a large bowl, combine turkey, celery, onions, pecans and bell pepper.

Combine mayonnaise, lemon juice, dill weed, salt and pepper in small bowl
and stir into turkey mixture. Refrigerate until serving.

Arrange turkey salad on lettuce leaves.

Recipe by: American Cancer Society, Eastern Area Office

Posted to EATL Digest by Bill Hatcher bhatcher@GC.NET on Nov 21, 1997