Email to Phyllis_ aka_ Filus      

Turkey: Turkey Salad w/ Apples & Almonds

Source of Recipe

The Diabetes Snack, Munch, Nibble, Nosh Book - by Ruth Glick

TURKEY SALAD WITH APPLES AND ALMONDS

WW Points
Exchanges
Yield: 4 servings


- 2 tablespoons sliced almonds
- 3 tablespoons fat-free sour cream
- 1 tablespoon reduced-fat mayonnaise
- Dash ground celery seed
- Dash ground cardamom
- 1/8 teaspoon salt or to taste (optional)
- 1 cup (5 oz.) roasted turkey or chicken breast cubes
- 1 cup cubed tart or sweet apple, peeled or unpeeled
- 1 small celery stalk, diced

Spray a medium nonstick skillet with nonstick spray. Add
the almonds. Over medium heat, cook the almonds, stirring,
until they brown and smell toasted, about 4 to 5 minutes.
If the almonds begin to burn, lower the heat slightly.
Immediately remove to a small plate and set aside.

In a medium bowl, stir together the sour cream, mayonnaise,
celery seed, cardamom, and salt (if desired).

Stir in the turkey, apple, celery, and reserved almonds.
Serve at once, or cover and refrigerate several hours or
up to 24 hours. Leftover salad will keep in the refrigerator
for 2 to 3 days.

One 1/2 cup serving (calculated w/o salt)equals: Calories: 111, Fat: 3 g, Cholesterol: 30 mg, Sodium: 78 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 6 g, Protein: 12 g ++++ Exchanges: 1/2 Carbohydrate, 1 Lean Meat ++++ WWP:2