Tokyo Turkey Toss Recipe

Summary

Preparation Time10 MinDifficulty LevelVery Easy
Health IndexAverageServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Cubed cooked turkey2 Cup (32 tbs)
 Canned bean sprouts16 Ounce, drained (1 Can)
 Cooked rice1 Cup (16 tbs), chilled
 Chopped celery1 Cup (16 tbs)
 Coarsely shredded carrot1 Cup (16 tbs)
 Chopped green pepper2 Tablespoon
 French salad dressing1⁄4 Cup (4 tbs)
 Soy sauce2 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1 Dash
 Salad dressing/Mayonnaise1⁄2 Cup (8 tbs)
 Slivered almonds1⁄2 Cup (8 tbs), toasted
 Lettuce cups5 Cup (80 tbs)

Nutrition Facts

Serving size

Calories 435 Calories from Fat 207

% Daily Value*

Total Fat 24 g36.6%

Saturated Fat 3.4 g16.9%

Trans Fat 0 g

Cholesterol 68.4 mg

Sodium 790.9 mg33%

Total Carbohydrates 34 g11.5%

Dietary Fiber 6.2 g24.7%

Sugars 12.9 g

Protein 25 g49.5%

Vitamin A 201.8% Vitamin C 55.3%

Calcium 11.1% Iron 23.1%

*Based on a 2000 Calorie diet

Directions

In a bowl combine cooked turkey, drained bean sprouts, rice, celery, shredded carrot, and green pepper.
Mix together French salad dressing, soy sauce, salt, and pepper.
Toss with turkey mixture.
Chill.
Just before serving, stir in salad dressing or mayonnaise and slivered almonds.
Toss the mixture thoroughly.
Serve turkey mixture in lettuce cups.
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