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Turkey & Fruit Salad

 Turkey & Fruit Salad
“We have our own turkeys, so I am always on the lookout for good recipes that are a little different. This is a good way to use up leftover turkey.” —Harriet Stichter, Milford, Indiana
5 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/4 cup fat-free plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon spicy brown mustard
  • 1/2 teaspoon dried marjoram
  • 1/8 teaspoon ground ginger
  • 3 cups cubed cooked turkey breast
  • 2 celery ribs, thinly sliced
  • 1 large red apple, finely chopped
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts, toasted

Directions

  • In a small bowl, combine the first six ingredients. In a large bowl,
  • combine the turkey, celery, apple, cranberries and walnuts. Add
  • yogurt mixture; toss to coat. Refrigerate until serving. Yield: 5
  • servings.
Nutritional Facts: 1 cup equals 278 calories, 9 g fat (1 g saturated fat), 77 mg cholesterol, 208 mg sodium, 23 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon

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Turkey & Fruit Salad (continued)

Wine (continued)
Blanc
or Pinot Grigio.