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Turkey Potato Salad


2 cups cooked, diced turkey
2 stalks celery, chopped
2/3 cup diced water chestnuts
3 green onions, cut up
2 red potatoes, cooked and cubed
1 cup lowfat plain yogurt
2 tablespoons parsley flakes
2 teaspoons dill weed
pepper to taste

Lightly mix the turkey, celery, water chestnuts, onions, potatoes, parsley and dill. Add yogurt and mix.

Add pepper to taste. Serve with a roll or on a bed of lettuce with bean sprouts.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.