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Turkey Salad Sundaes

Sandra Preuss of Monticello, Mississippi came up with a fancy way to serve turkey salad—in cute toast cups.

6 ServingsPrep/Total Time: 30 min.

Ingredients

12 slices whole wheat bread, crusts removed
Refrigerated butter-flavored spray
2 tablespoons grated Parmesan cheese
1/8 teaspoon onion powder
SALAD:
3 cups cubed cooked turkey
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/2 cup fat-free mayonnaise
1/2 teaspoon seasoned salt
1 cup shredded lettuce
6 tablespoons salsa
1 cup (8 ounces) fat-free cottage cheese
2 tablespoons crumbled blue cheese
3 tablespoons minced fresh parsley
6 pitted ripe olives

Directions

For each toast cup, place on slice of bread halfway over another;
roll flat. Press into jumbo muffin cups coated with cooking spray.
Spritz bread cups with butter spray. Combine Parmesan cheese and
onion powder; sprinkle over cups. Bake at 350° for 13-15 minutes
or until the bread is toasted. Cool for 5 minutes before removing
from pan to a wire rack to cool completely.
For salad, combine the turkey, celery and onion in a bowl. Stir in

2 of 2

Turkey Salad Sundaes (continued)

Directions (continued)

mayonnaise and salt; spoon into toast cups. Top with lettuce and
salsa. Combine cheese; dollop over each serving. Garnish with
parsley and olives. Yield: 6 servings.

Nutrition Facts: One serving (1 filled toast cup) equals 317 calories, 7 g fat (2 g saturated fat), 68 mg cholesterol, 896 mg sodium, 30 g carbohydrate, 2 g fiber, 34 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1-1/2 starch.