Turkey Salad with Fruit
Mixed salad greens to line salad plates
10 ounces cooked turkey (about 2 cups cut up)
2 medium stalks celery
1 medium green onion with top
1 (11 ounce) can mandarin orange segments
1 (8 ounce) can sliced water chestnuts
1 (6 ounce) container peach, orange or lemon yogurt (2/3 cup)
1/4 teaspoon ground ginger
1 cup seedless green grapes
Wash the salad greens, let drain and refrigerate.
Cut the turkey into 1/2-inch pieces. Some pieces will be irregular in
shape. Thinly slice the celery. Peel and cut the green onion into 1/8-inch
slices. Drain the orange segments and water chestnuts in a strainer.
Mix the yogurt and ginger in the bowl. Stir in the turkey, celery, onion,
orange segments, water chestnuts and grapes. Cover and refrigerate at
least 2 hours. Arrange salad greens on 4 plates. Top greens with turkey
salad.
Refrigerate:
“2:00″
Per serving: 254 Calories (kcal); 4g Total Fat; (14% calories from fat); 24g Protein; 30g Carbohydrate; 56mg Cholesterol; 105mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates
Serving Ideas : Serve with Garlic Bread (see recipe) or toasted pita breads, cut into wedges.
NOTES : Essential Equipment: large serving bowl
Tips
To save time, purchase cooked turkey or chicken at the deli
counter of your favorite supermarket.
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