1/2 cup sliced green pepper
12 cup small cauliflower flowerets
1 medium carrot, cut into thin strips (1/2 cup)
1 medium tomato, chopped
6 pitted ripe olives, sliced
4 green onions, cut into strips
1/2 cup reduced-calorie Italian salad dressing
1/2 teaspoon dried basil, crushed
4 club rolls, split
4 slices fully cooked turkey breast (4 ounces total)
1. Combine green pepper slices, cauliflower, carrot strips, chopped tomato, olive slices, and onion strips. Stir in Italian salad dressing and basil. Cover and refrigerate vegetable mixture for 4 to 24 hours.
2. To assemble sandwiches, toast rolls, if desired. Top each roll half with half a turkey slice. Stir vegetable mixture. Using a slotted spoon, spoon vegetable mixture over turkey slices.