Cooking Directions

• Stir the vinegar and mayonnaise in a medium bowl until the mixture is smooth. Add the turkey, strawberries, onion and pecans and toss to coat. Cover and refrigerate for 30 minutes.
• Divide the turkey mixture evenly between 2 bread slices. Top with the lettuce and remaining bread slices.

Ingredients

• 1 tablespoon balsamic vinegar
• 2 tablespoons mayonnaise
• 4 ounces skinless reduced sodium deli turkey breastbreast or roasted turkey breast, chopped
• 0.5 cup chopped fresh strawberries, sliced (about 1/4 cup)
• 2 green onion
• 2 tablespoons chopped pecans, toasted
• 4 slices Pepperidge Farm® Whole Grain Honey Oat Bread
• 2 romaine lettuceleaves