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Fruited Turkey Salad Pitas Recipe

Fruited Turkey Salad Pitas Recipe

Leftover turkey gets a great makeover with this tasty spread that feeds a crowd. Apples, pecans and celery give Donna's delightful turkey salad a nice crunch. Donna Noel - Gray, ME
TOTAL TIME: Prep: 30 min. + chilling YIELD:8 servings

Ingredients

  • 1/2 cup reduced-fat plain yogurt
  • 1/2 cup reduced-fat mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon pepper
  • 4 cups cubed cooked turkey breast
  • 2 celery ribs, thinly sliced
  • 1 medium apple, peeled and chopped
  • 1/2 cup finely chopped fresh spinach
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans
  • 8 pita breads (6 inches), halved
  • 16 romaine leaves
  • 8 slices red onion, separated into rings

Directions

  • 1. In a small bowl, combine the yogurt, mayonnaise, lemon juice and pepper. In a large bowl, combine the turkey, celery, apple, spinach, cranberries and pecans. Add yogurt mixture and stir to coat. Cover and refrigerate until chilled.
  • 2. Line pita halves with lettuce and onion; fill each with 1/2 cup turkey mixture. Yield: 8 servings.

Nutritional Facts

2 filled pita halves equals 393 calories, 11 g fat (2 g saturated fat), 66 mg cholesterol, 501 mg sodium, 45 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fat.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer