Large get togethers are popular in the Summer! When time is limited, this layered salad won’t go mushy so can be done hours ahead of serving time.
4 cups (1L) romaine, torn into bite size pieces
1/2 lb. (250g) TURKEY Summer Sausage, cut into 3/4 inch (2cm) cubes, or slices
2 cups (500mL) small broccoli flowerets
2 cups (500mL) cucumbers, unpeeled, cut into 1/2 inch (1.5cm) cubes
1/2 lb. oven roasted TURKEY breast, cut into 3/4 inch (2cm) cubes
1 pkg. (250g) frozen peas
10 oz. (308mL) defrosted 3/4 lb. (375g) cherry tomatoes, halved
3/4 cup (175mL) no cholesterol, reduced calorie mayonnaise
3/4 cup (175mL) reduced fat sour cream
1/3 cup (75mL) skim milk
1/4 cup (50mL) green onions, thinly sliced
3 tbsp (45mL) dill pickle relish, drained
3/4 tsp (4mL) dill weed
1/2 tsp (2mL) dry mustard
Method of Preparation
In a 3 quart (3L) salad bowl, layer lettuce, turkey summer sausage, broccoli, cucumber, turkey breast, peas and tomatoes. To make dressing, in a small bowl, combine mayonnaise, sour cream, milk, onions, relish, dill and mustard. Spread dressing completely over top of salad to edges of salad bowl. Cover bowl with plastic wrap and refrigerate. To serve, do not toss salad mixture together, simply spoon salad onto serving plates.
Serving Size 8
Nutrient analysis per serving: Calories 256; Protein 19 g; Fat 14 g; Carbohydrates 15 g.