Jicama Turkey Salad

Serves:

Ingredients:

3/4 c Jicama; diced
2 c Turkey breast; cooked, diced
2 Stalks celery; diced
3 Green onions; thinly sliced
2 Red potatoes; cooked & cubed
1 c Yogurt
2 tb Parsley flakes
2 ts Dill weed
Pepper to taste

Method:

Preparation: Eaten raw or cooked, jicama requires only peeling to begin preparation.
Jicama can be an appetizer with dips, a garnish for plates or entrees, part of salads of fruit or vegetables, or for dipping in dessert sauces.
DIRECTIONS: 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.
Makes about 3 to 4 servings.
Nutritional Information: Per serving: 280 calories, 30g protein, 4g fat, 100g carbohydrates, 5g fiber, 150mg sodium, 14% of calories from fat.
Recipe card from Whole Foods Market Formatted for your use by The WEE Scot -- paul macGregor