Ingredients

Serves 1

　　1/4-1/2 cup cold turkey meat, cut in good sized cubes

　　6-8 black Greek olives, pitted

　　Salad greens

　　1 teaspoon capers

　　1 tomato, cut in sections

　　1 hard-cooked egg, sliced or quartered

　　Mayonnaise, made with olive oil

　　Finely chopped parsley

　　

Step 1

Combine the turkey with the pitted olives. Arrange on a bed of greens and garnish with the capers, tomato sections, and egg.

　　

Step 2

Spoon mayonnaise over the salad and sprinkling of finely chopped parsley.

　　

Step 3

For an excellent luncheon serve this salad with crisp hot buttered toast and drink a Pouilly Fumé. Follow it with a chocolate mousse or cassis sherbet.