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Curried Pineapple Turkey Salad

Curried Pineapple Turkey Salad
“With its sweet and savory taste, this is one of my favorite healthy recipes,” writes Teri Lindquist of Gurnee, Illinois. “I always serve it with date-nut bread on the side.”
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 can (8 ounces) unsweetened pineapple chunks
  • 5 cups cubed cooked turkey breast
  • 1 celery rib, thinly sliced
  • 1/3 cup raisins
  • 1 green onion, chopped
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 lettuce leaves
  • 1 cup seedless red grapes, halved
  • 1/3 cup slivered almonds, toasted

Directions

  • Drain pineapple, reserving 2 tablespoons juice. In a large bowl,
  • combine the pineapple, turkey, celery, raisins and onion. In a small
  • bowl, combine the mayonnaise, mustard, curry, salt, pepper and
  • reserved pineapple juice. Stir into turkey mixture.
  • Cover and refrigerate until serving. Spoon onto lettuce-lined plates;
  • top with grapes and almonds. Yield: 6 servings.
Nutrition Facts: 1 cup equals 335 calories, 12 g fat (2 g saturated fat), 107 mg cholesterol, 398 mg sodium,
© Taste of Home 2013

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Curried Pineapple Turkey Salad (continued)

Nutrition Facts: 20 g carbohydrate, 2 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013