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Leftover Roasted Turkey Breast, Shredded
6 ounces
medium shell pasta, cooked according to package directions, rinsed, and well-drained
1 box (12 ounces)
small cucumber, cut into ¼-inch slices
1
cherry tomatoes, halved
1 cup
medium carrot, peeled and grated
1
½ cup
shredded romaine lettuce
4 cups
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
