Turkey Salad - cooking recipe

Ingredients

1 c. Italian dressing
1 c. halved cherry tomatoes
1 c. quartered mushrooms
1 c. sliced zucchini or yellow squash
1/2 c. pitted ripe olives
1/2 c. red pepper strips
1/2 c. sliced carrot
1/4 c. red onion rings
8 c. torn assorted greens
1/2 lb. fully cooked turkey, cut in strips
1/2 c. shredded Cheddar cheese

Preparation

Pour dressing over tomatoes, mushrooms, zucchini, olives, red pepper, carrot and onion.
Refrigerate for 2 hours.
Toss vegetable mixture with greens.
Top with turkey and cheese. Serve with additional dressing, if desired.
Makes 4 to 6 servings. Great way to use leftover holiday turkey!