Turkey salad with cranberries and pecans
Makes 4 servings.
2 cups (8 ounces) diced, cooked turkey breast
1 small Granny Smith apple, peeled, cored and diced
3 tablespoons dried cranberries, coarsely chopped
2 tablespoons chopped pecans
1 can (11 ounces) mandarin orange sections, drained and cut into small sections
1/4 cup fat-free plain yogurt
1 tablespoon reduced-fat mayonnaise dressing
1 1/2 teaspoons brown mustard
1/2 teaspoon salt
Ground black pepper, to taste
8 Boston lettuce leaves
- In mixing bowl, combine turkey, apple, cranberries and pecans. Add orange sections. Set aside.
- In a small bowl, whisk together yogurt, mayonnaise and mustard. Season to taste with salt and pepper. Drizzle dressing over turkey mixture while using a fork to gently mix in.
- Arrange 2 lettuce leaves on each of 4 salad plates. Mound 1/4 of salad on top of lettuce and serve immediately, accompanied by whole-grain crackers, if desired.
Serving size: 1/4 of recipe. Amount per serving: 203 calories, 6g total fat (1g saturated fat), 20g carbohydrates, 19g protein, 3g dietary fiber, 391mg sodium.
Source: American Institute for Cancer Research