Rosemary Turkey Saladpoultry, salads 1/4 cup low cal. mayonnaise 1/4 cup chopped fresh parsley 1 tablespoon fresh rosemary leaves 1/8 teaspoon white pepper 1 1/2 cup cooked turkey 1 large granny smith apple or 1 red bartlett pear, cored 1 and shredded 2 large 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 1/2 C. Alfalfa Sprouts. Spoon Half Of Turkey Mixture Onto Each Plate & Serve Immediately. (Fat 11.2. Chol. 68.) |
