Tokyo Turkey Toss Recipe
Ingredients
| Turkey - 2 cups, diced cooked | ||
| Bean sprouts - 1 can (16-ounce), drained (1 cup) | ||
| Rice | 1 Cup (16 tbs), cooked | |
| Celery | 1 Cup (16 tbs), chopped | |
| Carrot - 1 cup, coarsely shredded | ||
| Green pepper | 2 Tablespoon, chopped | |
| French salad dressing | 1/4 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Mayonnaise or salad dressing - 1/2 cup | ||
| Almonds | 1/2 Cup (16 tbs), slivered | |
| Lettuce cups | ||
Directions
MAKING
1. In a large bowl, mix well combining turkey, bean sprouts, cooked rice, celery, carrot, green pepper, French dressing, soy sauce, 1/4 teaspoon salt and dash pepper and chill.
2. Add mayonnaise and almonds and toss together lightly.
SERVING
3. Serve in lettuce cups, sprinkling each serving with additional toasted almonds, if desired.
1. In a large bowl, mix well combining turkey, bean sprouts, cooked rice, celery, carrot, green pepper, French dressing, soy sauce, 1/4 teaspoon salt and dash pepper and chill.
2. Add mayonnaise and almonds and toss together lightly.
SERVING
3. Serve in lettuce cups, sprinkling each serving with additional toasted almonds, if desired.
Chef
