2 cups cooked turkey, chopped
2 cups torn lettuce
2 cups rice, cooked
1 (10 oz) package peas, frozen
1/2 cup parsley, chopped
1 can water chestnuts, drained
1 large tomato, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped

Dressing:
1-1/2 cups mayonnaise
1-1/2 cups sour cream
1/2 cup onion, finely chopped
1/2 cup sweet pickle relish
1/2 teaspoon garlic salt
4 tablespoons milk
1 teaspoon celery seed
1 teaspoon dill seed
1 teaspoon dry mustard

In a large bowl*, layer half of the turkey and lettuce. Combine rice, peas and parsley. Spoon half of the rice mixture over the turkey and lettuce. Layer the remaining ingredients (water chestnuts, tomato, bell peppers). Add remaining rice mixture, then remaining turkey and lettuce.

In a separate bowl combine dressing ingredients altogether. Top the layered salad with dressing sealing to the edge of the dish. Cover and chill 8 hours.

* Note: A shallow 3 or 4-quart oblong or oval casserole dish works best.