Picnics rock

I need to go on more picnics. They rock.

The other day we (Mum & I) packed the little bit of leftover Greek Bean Salad and I made a batch of this awesome protein packed Turkey Slaw. I tossed them into these little containers with a couple of plastic forks and an ice pack in my backpack and we drove over to the park/lake near my house.

It was hotter than you-know-what but there was a nice breeze (hence the hot, sweaty and windblown shot of me above.) We ate our yummy salads and walked around the lake. Good times.

Make this salad. It rocks too.

Shelly's Turkey Slaw

1 cup Smoked Turkey Breast, diced
1/2 (1/2 a 16-ounce bag so 1 cup) bag Broccoli Slaw Mix
1/2 (1/2 a 16-ounce bag so 1 cup) bag Cabbage Slaw Mix
1/2 cup Cheddar Cheese, shredded
1/4 Small Red Onion, diced fine
1/4 cup Raisins
1/4 cup Slivered Almonds, toasted
1/4 cup Mayo
1/4 cup Fage Greek Yogurt
1 Tablespoon BBQ Sauce
1 Tablespoon Cider Vinegar
1/2 teaspoon Kosher Salt
a few twists of Black Pepper to taste

Toast almonds in a dry pan for a few minutes. Set aside to cool and crisp up.

In a large bowl combine turkey (I go to the deli and ask for a 1/2 lb hunk of smoked turkey and then dice it into cubes), slaw mixes, onion, cheese, raisins and almonds. Mix mayo, yogurt, BBQ sauce, and vinegar together. Pour the dressing over the slaw mixture, season with salt & pepper and toss to coat. Cover and refrigerate 1 hour before serving.