Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Green pepper -- sliced |
| ½ cup | Small Cauliflower flowerets |
| 1 medium | (1/2 c) Carrot |
| 1 medium | Tomato -- chopped |
| 6 \N | Pitted Ripe olives -- |
| \N \N | Sliced |
| 4 \N | Green onions -- cut into |
| \N \N | Strips |
| ½ cup | Reduced-calorie Italian |
| \N \N | Salad dressing |
| ½ teaspoon | Dried basil -- crushed |
| 4 \N | Club rolls -- split |
| 4 slices | Fully cooked turkey |
| \N \N | Breast -- (4 oz total) |
| \N \N | Low-Cholesterol Low-Fat |
Preparation Time: 25 min. Chilling Time: 4 hrs.
Combine green pepper slices, cauliflower, carrot strips, chopped tomato, olive slices, and onion strips. Stir in Italian dressing and basil. Cover and refrigerate vegetable mixture for 4 to 24 hours.
To assemble: Toast rolls, if desired. Top each roll half with half a turkey slice. Stir vegetable mixture. Using a slotted spoon, spoon vegetable mixture over turkey slices. Makes 4 servings.
Per serving: 257 calories; 14g protein; 36g carbohydrate; 7g fat; 22mg cholesterol; 604mg sodium; 329mg potassium.
Typed for you by Marjorie Scofield 5/18/95 Recipe By : BH&G New Dieter's Cook Book ISBN 0-696-01974-4 From: Marjorie Scofield Date: 06-06-95 (160) Fido: Recipes