Melon Turkey Salad Recipe
Melon Turkey Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"With its combination of tender chunks of turkey, sweet melon balls and juicy grapes, this salad is a winner at our ladies' club," reports Carolyn Zimmerman of Fairbury, Illinois.
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 4 medium cantaloupes, halved and seeded
  • 4 cups cubed cooked turkey breast
  • 1-1/2 cups seedless red grapes, halved
  • 1 cup chopped celery
  • 1/2 cup fat-free plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup chopped unsalted dry roasted cashews

Directions

Make melon balls from one cantaloupe half; refrigerate remaining cantaloupe halves. In a large bowl, combine the turkey, grapes, celery and reserved cantaloupe balls.
In a small bowl, combine the yogurt, mayonnaise, lemon juice, ginger and salt. Pour over turkey mixture and stir gently to coat. Cover and refrigerate for 1 hour.
Stir in cashews just before serving. Spoon 1 cup salad into each cantaloupe half. Yield: 7 servings.
Originally published as Melon Turkey Salad in Light & Tasty October/November 2001, p59

Nutritional Facts

1 cup: 342 calories, 9g fat (2g saturated fat), 72mg cholesterol, 209mg sodium, 38g carbohydrate (32g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fruit, 1-1/2 fat.

  • 4 medium cantaloupes, halved and seeded
  • 4 cups cubed cooked turkey breast
  • 1-1/2 cups seedless red grapes, halved
  • 1 cup chopped celery
  • 1/2 cup fat-free plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup chopped unsalted dry roasted cashews
  1. Make melon balls from one cantaloupe half; refrigerate remaining cantaloupe halves. In a large bowl, combine the turkey, grapes, celery and reserved cantaloupe balls.
  2. In a small bowl, combine the yogurt, mayonnaise, lemon juice, ginger and salt. Pour over turkey mixture and stir gently to coat. Cover and refrigerate for 1 hour.
  3. Stir in cashews just before serving. Spoon 1 cup salad into each cantaloupe half. Yield: 7 servings.
Originally published as Melon Turkey Salad in Light & Tasty October/November 2001, p59

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