Tokyo Turkey Toss
|Cubed cooked turkey||2 Cup (32 tbs)|
|Canned bean sprouts||16 Ounce, drained (1 Can)|
|Cooked rice||1 Cup (16 tbs), chilled|
|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|
|Salad dressing/Mayonnaise||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Lettuce cups||5 Cup (80 tbs)|
In a bowl combine cooked turkey, drained bean sprouts, rice, celery, shredded carrot, and green pepper.
Mix together French salad dressing, soy sauce, salt, and pepper.
Toss with turkey mixture.
Just before serving, stir in salad dressing or mayonnaise and slivered almonds.
Toss the mixture thoroughly.
Serve turkey mixture in lettuce cups.