Rosemary Turkey Salad

Course : Salads
Serves: 2
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1/4 Cup Low Cal. Mayonnaise
1/4 Cup Chopped Fresh Parsley
1 tablespoons Fresh Rosemary Leaves
1/8 teaspoon White Pepper
1 1/2 Cup Cooked Turkey
1 large Granny Smith Apple OR Red Bartlett Pear, Cored And Shredded
2 large Leaf Lettuce Leaves
1 Cup Alfalfa Sprouts

Preparation / Directions:

Combine Mayonnaise, Parsley, Rosemary and Pepper. Add Turkey and Apple. Toss Gently. Cover and 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 and Serve Immediately. (Fat 11.2. Chol. 68.)

1 Kitchen's say:
  (4 3/4 Stars!)
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