Ingredients:

  • 2 cups (300g) smoked turkey, diced
  • 1 cup (150g) frozen peas, thawed and drained
  • 1 cup (130g) celery, finely diced
  • 1 cup (100g) red bell pepper, diced
  • 1/2 cup (50g) red onion, minced
  • 2 cups (60g) shredded iceberg lettuce
  • 1 cup (240ml) mayonnaise
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tsp (5g) granulated sugar
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. In a medium mixing bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Whisk vigorously until the mixture is smooth and the sugar has completely dissolved, then set aside in the refrigerator.
  2. Pat all vegetables dry with paper towels and spin the lettuce dry to prevent water from pooling at the bottom of the dish.
  3. In a glass trifle bowl or clear deep serving dish, spread the 2 cups of diced smoked turkey evenly across the bottom.
  4. Layer the 1 cup of thawed and drained peas over the turkey.
  5. Add the 1 cup of diced celery, followed by the 1 cup of diced red bell pepper.
  6. Sprinkle the 1/2 cup of minced red onion over the peppers.
  7. Top the entire assembly with the 2 cups of shredded iceberg lettuce.
  8. Carefully pour the chilled dressing over the top layer of lettuce, smoothing it out with a spoon to cover the entire surface.
  9. Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.