Turkey Layered Salad

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Recipe by The National Turkey Federation
 * Yield: 8

Ingredients

 * 4 cups iceberg lettuce, torn into bite-size pieces
 * ½ lb turkey pastrami, cut into ¾-inch cubes
 * 2 cups broccoli flowerettes, cut into small pieces
 * 2 cups cucumbers, unpeeled, seeds removed and cut into ½-inch cubes
 * ½ lb oven-roasted turkey breast, cut into ¾-inch cubes
 * 1 pkg (10oz) frozen peas, defrosted
 * ¾ lb cherry tomatoes, halved
 * ¾ cup reduced-calorie mayonnaise
 * ¾ cup reduced-fat sour cream
 * ⅓ cup skim milk
 * ¼ cup green onions, thinly sliced
 * 3 tbsp dill pickle relish, drained
 * ¾ tsp dill weed
 * ½ tsp dry mustard

Directions

 * 1) In 3-quart salad bowl layer lettuce, turkey pastrami, broccoli, cucumber, turkey breast, peas and tomatoes.
 * 2) To prepare dressing, in small bowl, combine mayonnaise, sour cream, milk, onions, relish, dill and mustard.
 * 3) Spread dressing completely over top of salad to edges of salad bowl.
 * 4) Cover bowl with plastic wrap and refrigerate overnight.
 * 5) To serve, do not toss salad mixture together; simply spoon salad onto serving plates.

Nutritional information
Per serving:
 * 256 Calories | 14g Total Fat | 43mg Cholesterol | 571mg Sodium | 15g Total Carbs | 19g Protein