Recipe: Turkey Salad

Need a healthier way to put those Thanksgiving leftovers to use? Try this reduced fat turkey salad made with traditional Thanksgiving staples. You’ll be thankful you did!

Ingredients:

• 1/4 c. reduced-fat mayonnaise
• 1/4 c. plain or lemon yogurt
• 1 T. honey
• 1 T. brown mustard
• 1/2 tsp. marjoram
• 1/4 tsp. pepper
• 1/4 tsp. ginger
• 3 c. chopped, cooked turkey
• 1 large red apple, diced
• 1/2 c. celery, chopped
• 1/2 c. dried cranberries or cran-raisins
• 2 T. walnuts, chopped

Preparation:

Combine mayonnaise, yogurt, honey, mustard, marjoram, pepper and ginger in a storable, plastic container with a lid. Add turkey, apple, celery, cranberries and walnuts, stirring to blend. Leftovers are great stored in a covered container, refrigerated for two days. Serves 8.

Note: this versatile salad is great on a bed of salad greens or served with crackers or crunchy bread.

Nutritional Information: Calories: 133; Fat: 4g; Carbohydrates: 8g; Protein: 2g; Fiber: 2g; Sodium: 40 mg.

Recipes are provided by the Baptist Health Cardiac Rehabilitation Department.