Layered Turkey Salad

1½ cups salad dressing or mayonnaise
1 hard-cooked egg, finely chopped
2 tbsp. chopped fresh parsley
2 tsp. lemon juice
1 tbsp. finely chopped onion
2 tsp. chicken flavor instant bouillon
8 cups torn mixed salad greens
2 cups cubed cooked turkey or chicken
2 cups shredded carrots
1 oz. alfalfa sprouts (about 2 cups)
1 8oz. can sliced water chestnuts, drained
1½ cups shredded Swiss cheese
4oz. fresh pea pods or 1 6oz. pkg. frozen pea pods, thawed
1/3 cup coarsely chopped cashews

In small bowl, combine salad dressing, egg, parsley, juice, onion and bouillon.
Cover; chill. In large serving bowl, layer greens, turkey,
carrots, sprouts, water chestnuts, cheese and pea pods. Stir dressing and
pour over salad; sprinkle with cashews. Refrigerate leftovers.

Makes 8 to 10 servings