Turkey waldorf salad 2

Yield: 6 Servings

Measure Ingredient
⅓ cup Apricot preserves
½ cup Non-fat yogurt
2 tablespoons Lemon juice
1 tablespoon Chopped chives, parsley or curry powder
1 teaspoon Dijon-style mustard
½ teaspoon Lemon zest
½ teaspoon Salt
⅛ teaspoon Pepper
1 pounds Turkey breast tenderloin
¼ cup Water
1 Red apple with skins, cut into 1/2" pieces
1 Green apple with skins, cut into 1/2" pieces
2 Celery ribs, cut into 1/4" pieces
¼ cup Raisins

To make salad dressing, combine preserves, yogurt, lemon juice, chives, mustard, lemon zest, salt and pepper; set aside.

Place turkey in a glass pie plate. Add water and cover with vented plastic wrap. Microwave on medium-high (70 percent) 6-8 minutes, or until juices run clear.

When cool enough to handle, cut into ½" cubes and place in a large mixing bowl. Add apples, celery and raisins; toss with salad dressing.

Serving suggestion: Serve on lettuce leaves garnished with chopped chives or chopped parsley.

Nutrient data per serving: 179 calories; 18 grams protein; 1 grams fat (2 percent total calories); 25 grams carbohydrates; 2 grams dietary fiber; 45 milligrams cholesterol; 254 milligrams sodium.

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