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Turkey-Corn Salad

salads, turkey

1 pound fully cooked oven-roasted turkey br
--cut into 1/4 inch cubes
8 ounces low-sodium corn
3/4 cups chopped green bell pepper
1/2 cup chopped celery
1/4 cup chopped green onions
1/4 cup sliced black olives
1/4 cup fat-free mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon granulated sugar
1 tablespoon vinegar
1 teaspoon prepared mustard
1/4 teaspoon paprika
1/4 teaspoon salt
1 large garlic clove; minced

1. In large bowl, combine turkey corn, green pepper, celery, green onions and olives.

2. In small bowl, blend mayonnaise, parsley, sugar, vinegar, mustard, paprika, salt and garlic. Fold dressing into turkey mixture. Cover and refrigerate 1 hour.

Makes 6 servings. Preparation time: 20 minutes. Chilling time: 1 hour.

Per serving: About 162 cal, 20 g pro, 12 g car, 4 g fat, 22% cal from fat, 53 mg chol, 327 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 6 servings

Preparation Time: 0:00

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