For a great light dinner on a hot summer night serve this salad with rolls and a fruit sorbet.
3 cups finely chopped cooked turkey
2 stalks celery, chopped
1 medium zucchini, chopped
4 green onions, sliced
2 tablespoons finely chopped green pepper
1 tablespoon lemon juice
1/8 teaspoon ground black pepper
2/3 cup mayonnaise
4 teaspoons Dijon-style mustard
In a bowl combine turkey, celery, yellow summer squash or zucchini, green onion, green pepper, lemon juice, and pepper. Stir in the mayonnaise and mustard. Cover and chill 4 to 24 hours before serving. To serve, place a lettuce leaf on each salad plate. Top with turkey mixture.