Creamy Turkey Salad
|For seasoning mix|
|Sweet paprika||1 1⁄2 Teaspoon|
|Garlic powder||1 1⁄2 Teaspoon|
|Dried savory leaves||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Dill weed||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|Pepper white||3⁄4 Teaspoon|
|For creamy dressing|
|Evaporated skim milk||5 Ounce|
|Non fat mayonnaise||1⁄2 Cup (8 tbs)|
|Nonfat cottage cheese||1⁄2 Cup (8 tbs)|
|Nonfat cream cheese||1⁄4 Cup (4 tbs)|
|White grape syrup||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Turkey||1 Pound, diced into 1/2-inch cubes|
|Defatted chicken stock||3⁄4 Cup (12 tbs)|
|Finely chopped bell pepper||3⁄4 Cup (12 tbs) (Yellow)|
|Finely chopped bell pepper||3⁄4 Cup (12 tbs) (Green)|
|Finely chopped onions||3⁄4 Cup (12 tbs)|
|Finely chopped celery||3⁄4 Cup (12 tbs)|
|Finely chopped cabbage||3⁄4 Cup (12 tbs) (Green)|
|Finely chopped spinach||1 Cup (16 tbs)|
|Finely chopped lettuce||1 Cup (16 tbs) (Red, Leaves)|
Combine the seasoning mix ingredients in a small bowl.
Combine the dressing ingredients in a blender or food processor and puree until smooth.
Sprinkle all surfaces of the diced turkey with 2 tablespoons of the seasoning mix and blend thoroughly.
Preheat a 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Brown the seasoned turkey on all sides, about 3 minutes, and add the stock.
Cook about 2 minutes, turn off the heat, and cool to room temperature.
Once the turkey has cooled, combine it with all the remaining ingredients, and mix thoroughly.