Tokyo Turkey Toss
|Diced cooked turkey||2 Cup (32 tbs)|
|Canned bean sprouts||16 Ounce, drained (1 Can, 2 Cups)|
|Cooked rice||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Coarsely shredded carrot||1 Cup (16 tbs)|
|Chopped green pepper||2 Tablespoon|
|French salad dressing||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
In large bowl, combine turkey, bean sprouts, cooked rice, celery, carrot, green pepper, French dressing, soy sauce, salt, and a dash pepper; mix well and chill.
Just before serving, add mayonnaise and almonds; toss together lightly.
Serve in lettuce cups; sprinkle each serving with additional toasted almonds, if desired.