A mixture of garden vegetables and fresh tarragon are first marinated in Italian dressing, then combined with shredded iceberg lettuce and topped with chopped turkey and shredded cheese. A good recipe for leftover turkey.

Tarragon Turkey Salad

1/2 pound cherry tomatoes, sliced
1 cup sliced mushrooms
1 cup thinly sliced zucchini
1/2 cup sliced black olive
1 red bell pepper, seeded and sliced
1/2 cup sliced carrots
1/2 small red onion, sliced into rings

1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
1 cup prepared Italian dressing
1 head iceberg lettuce, shredded
1 pound chopped cooked turkey
1/2 cup shredded cheddar cheese

1. In large plastic or glass bowl, gently toss together halved cherry tomatoes, sliced mushrooms, thinly sliced zucchini, sliced black olives, sliced red bell pepper, peeled, sliced carrots, sliced red onion rings and tarragon. Add Italian salad dressing and toss to coat evenly. Cover; refrigerate for 2 hours.
2. Just before serving, shred the lettuce; toss with marinated vegetables. Top with chopped turkey and shredded cheddar cheese.

Makes 6 servings.