Turkey Luncheon Salad Recipe

Turkey Luncheon Salad Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

“I received this recipe as a newly-wed and made it healthier by using brown rice and fat-free mayo and sour cream.” Think ladies' luncheon…with a light, refreshing Asian twist! Joan Cannon - Noblesville, Indiana

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Turkey Luncheon Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Turkey Luncheon Salad Recipe

Prep/Total Time: 25 min.

Yield: 7 Servings

25 25

Ingredients

2 cups cubed cooked turkey breast
2 cups cooked brown rice
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
1 celery rib, chopped
1 small carrot, shredded
1/4 cup finely chopped onion
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 tablespoon reduced-sodium soy sauce
3/4 teaspoon salt
7 lettuce leaves
1/4 cup dried cranberries

Directions

In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream, soy sauce and salt; pour over salad and gently stir to coat. Serve over lettuce leaves. Sprinkle with cranberries. Yield: 7 servings.

Nutritional Facts 1 cup equals 195 calories, 2 g fat (trace saturated fat), 39 mg cholesterol, 545 mg sodium, 29 g carbohydrate, 4 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

Originally published as Turkey Luncheon Salad in Healthy Cooking December/January 2009, p53