RED GRAPE AND TURKEY SALAD*
Source of Recipe
Source: "The Diabetes Food and Nutrition Bible" by Hope Warshaw
List of Ingredients
Yield: 4 servings
- 2 teaspoons olive oil
- 1 pound boneless, skinless turkey filets,
cut into 2-inch cubes (or 2 cups cooked turkey)
- 1 cup halved red grapes
- 1/2 cup diced celery
- 1/4 cup toasted walnuts
- 3/4 cup low-fat mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
In a medium skillet over medium-high heat, heat the oil.
Add the turkey and saute for 5-6 minutes until turkey
is cooked through. Set aside.
In a medium bowl, combine the red grapes, celery,
and walnuts. Add the turkey to the bowl.
In a small bowl, whisk the mayonnaise with the lemon juice,
lemon zest, Dijon mustard, salt, and peppers. Fold dressing
into turkey grape salad. Refrigerate, covered, for 1/2 hour.
Nutritional Information Per Serving (about 4 ounces):
Calories: 311, Fat: 14 g, Cholesterol: 63 mg, Sodium: 523 mg,
Carbohydrate: 22 g, Dietary Fiber: 1 g, Sugars: 15 g, Protein: 25 g
Diabetic Exchanges: 1-1/2 Carbohydrate, 3 Lean Meat, 1/2 Fat
Recipe
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