Tokyo Turkey Toss
|Cooked diced turkey||2 Cup (32 tbs)|
|Canned bean sprouts||16 Ounce, drained (1 Can)|
|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|
|Salad dressing/Mayonnaise||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Lettuce cups||6 Cup (96 tbs)|
1. In a large bowl, mix well combining turkey, bean sprouts, cooked rice, celery, carrot, green pepper, French dressing, soy sauce, 1/4 teaspoon salt and dash pepper and chill.
2. Add mayonnaise and almonds and toss together lightly.
3. Serve in lettuce cups, sprinkling each serving with additional toasted almonds, if desired.