| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Vegetable Turkey Salad

1/2 pound cherry tomatoes, sliced
1 cup sliced mushrooms
1 cup thinly sliced zucchini
1/2 cup sliced black olives
1 red bell pepper, seeded and sliced
1/2 cup sliced carrots
1/4 cup red onion, sliced into rings
1 cup prepared Italian dressing
1 head iceberg lettuce, shredded
1 pound chopped cooked turkey
1/2 cup shredded cheddar cheese

1. In large plastic or glass bowl, gently toss together halved cherry tomatoes, sliced mushrooms, thinly sliced zucchini, sliced black olives, sliced red bell pepper, peeled, sliced carrots, and sliced red onion rings. Add Italian salad dressing and toss to coat evenly. Cover; refrigerate for 2 hours.
2. Just before serving, shred the lettuce; toss with marinated vegetables. Top with chopped turkey and shredded cheddar cheese.

Makes 6 servings.