INGREDIENTS
1
cup (8 ounces) plain low-fat yogurt
3
tablespoons mayonnaise
2
teaspoons Dijon-style mustard
1
clove garlic, minced
1/2
teaspoon salt
Black pepper
2
cups shredded red cabbage
2
cups fresh bean sprouts
1‑1/2
cups chopped cooked turkey
1/4
pound fresh snow peas, trimmed
3/4
cup celery slices
1/2
cup sliced almonds, toasted
1/4
cup chopped red onion
Fresh spinach leaves
2
hard-cooked eggs, peeled and sliced, for garnish
PREPARATION:
- Combine yogurt, mayonnaise, mustard, garlic, salt and black pepper to taste in large bowl. Add cabbage, bean sprouts, turkey, snow peas, celery, almonds and onion; mix lightly. Serve in spinach-lined salad bowl or on spinach-covered salad plates. Garnish with eggs.
This recipe appears in:
Salads
