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!
- 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
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.