Recipe - Rosemary Turkey Salad

One fourth cup Low Cal. Mayonnaise
One fourth cup Chopped Fresh Parsley
1 tablespoon Fresh Rosemary Leaves
1/8 teaspoon White Pepper
1 One half cup Cooked Turkey
1 lg Granny Smith Apple OR
Red Bartlett Pear, Cored
And Shredded
2 lg Leaf Lettuce Leaves
1 cup Alfalfa Sprouts

Combine Mayonnaise, Parsley, Rosemary & Pepper. Add Turkey & Apple. Toss
Gently. Cover & Chill Until Ready To Serve. Place Lettuce Leaves On
Individual Serving Plates. Top Each With One half C. Alfalfa Sprouts. Spoon Half
Of Turkey Mixture Onto Each Plate & Serve Immediately. (Fat 11.2. Chol.
68.)