Tangy Turkey Salad Recipe

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This started out as just a plain-tasting chicken salad. I changed some ingredients and added others. Now whenever I serve it, someone is sure to ask for my version of the recipe! Since I retired from teaching a few years ago, I've enjoyed having time to try new recipes and entertain!

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Tangy Turkey Salad Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

DRESSING:
1/2 cup Miracle Whip Light
1/4 cup sour cream
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon minced chives
1 teaspoon ground ginger
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
SALAD:
2 to 3 cups cubed cooked turkey breast
1 cup seedless green grapes, halved if desired
1 cup sliced celery
1 cup DOLE® Pineapple Chunks in 100% Pineapple Juice, drained and halved if desired
Leaf lettuce
4 cantaloupe rings, peeled and seeded (about 3/4 inch thick)
1/2 cup pecans, toasted

Directions

In a small bowl, combine dressing ingredients. Refrigerate.
Prepare salad ingredients and mix lightly with dressing. Cover individual luncheon plates with base of lettuce and fill center with salad. Garnish with pecans. Yield: 4 servings.

Diabetic Exchanges: One serving equals 3-1/2 protein, 2 breads, 2 fats; also, 403 calories, 389 mg sodium, 86 mg cholesterol, 29 gm carbohydrate, 34 gm protein, 17 gm fat.

Originally published as Tangy Turkey Salad in Country Woman January/February 1989, p29