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Turkey Luncheon Salad

 Turkey Luncheon Salad
“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
7 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Turkey Luncheon Salad (continued)

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