1 head Iceberg lettuce
1/2 c. vegetable oil
1/4 c. vinegar
2 tbsp. soy sauce
1 tsp. sugar
1/2 tsp. dry mustard
1/8 tsp. pepper
1/4 c. parsley, minced
2 c. turkey, cooked and diced
1 c. sliced celery
1 c. bean sprouts
Salt to taste
2 (1 lb. 13 oz.) cans cling peach halves, drained
Parsley sprigs

Core, rinse, and drain lettuce; wrap and chill. Combine oil, vinegar, soy sauce, sugar, mustard, pepper, and parsley. Pour over turkey and marinate in refrigerator several hours. Remove outer leaves from lettuce and arrange in serving bowls; shred remainder. Toss turkey mixture with shredded lettuce, celery, and sprouts. Salt to taste. Heap into bowls. Garnish each serving with peach halves and parsley sprigs. Makes 6 servings.