Vegetable Turkey Salad 1/2 pound cherry tomatoes, sliced 1 cup sliced mushrooms 1 cup thinly sliced zucchini 1/2 cup sliced black olives 1 red bell pepper, seeded and sliced 1/2 cup sliced carrots 1/4 cup red onion, sliced into rings 1 cup prepared Italian dressing 1 head iceberg lettuce, shredded 1 pound chopped cooked turkey 1/2 cup shredded cheddar cheese
1. In large plastic or glass bowl, gently toss together halved cherry tomatoes, sliced mushrooms, thinly sliced zucchini, sliced black olives, sliced red bell pepper, peeled, sliced carrots, and sliced red onion rings. Add Italian salad dressing and toss to coat evenly. Cover; refrigerate for 2 hours. 2. Just before serving, shred the lettuce; toss with marinated vegetables. Top with chopped turkey and shredded cheddar cheese. Makes 6 servings. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
