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Turkey Salad Sundaes

 Turkey Salad Sundaes
Sandra Preuss of Monticello, Mississippi came up with a fancy way to serve turkey salad—in cute toast cups.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 12 slices whole wheat bread, crusts removed
  • Refrigerated butter-flavored spray
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon onion powder
  • SALAD:
  • 3 cups cubed cooked turkey
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/2 cup fat-free mayonnaise
  • 1/2 teaspoon seasoned salt
  • 1 cup shredded lettuce
  • 6 tablespoons salsa
  • 1 cup (8 ounces) fat-free cottage cheese
  • 2 tablespoons crumbled blue cheese
  • 3 tablespoons minced fresh parsley
  • 6 pitted ripe olives

Directions

  • For each toast cup, place on slice of bread halfway over another;
  • roll flat. Press into jumbo muffin cups coated with cooking spray.
  • Spritz bread cups with butter spray. Combine Parmesan cheese and
  • onion powder; sprinkle over cups. Bake at 350° for 13-15 minutes
  • or until the bread is toasted. Cool for 5 minutes before removing
  • from pan to a wire rack to cool completely.
  • For salad, combine the turkey, celery and onion in a bowl. Stir in

2 of 2

Turkey Salad Sundaes (continued)

Directions (continued)

  • mayonnaise and salt; spoon into toast cups. Top with lettuce and
  • salsa. Combine cheese; dollop over each serving. Garnish with
  • parsley and olives. Yield: 6 servings.
Nutritional Facts: One serving (1 filled toast cup) equals 317 calories, 7 g fat (2 g saturated fat), 68 mg cholesterol, 896 mg sodium, 30 g carbohydrate, 2 g fiber, 34 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1-1/2 starch.