Quick Fruited Turkey Salad Recipe

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Quick Fruited Turkey Salad Recipe

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During my spare time, I can be found in the kitchen...I love trying new recipes. In this turkey salad, fruit adds a little sweetness while sunflower kernels add special crunch.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 4 cups cubed cooked turkey breast
  • 1 can (20 ounces) unsweetened pineapple chunks, drained
  • 1 cup seedless green grapes, halved
  • 1 cup sliced celery
  • 2 tablespoons vegetable oil
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt-free seasoning blend
  • 1/2 cup fat-free mayonnaise
  • 1/2 cup unsalted sunflower kernels

Directions

In a large bowl, combine turkey, pineapple, grapes and celery. Whisk together oil, orange juice, lemon juice, parsley and seasoning blend in a small bowl. Pour over salad; toss to coat. Chill for 2 hours. Just before serving, add mayonnaise and sunflower kernels; mix well. Yield: 7 servings.
Originally published as Fruited Turkey Salad in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p40

Nutritional Facts

1 cup: 282 calories, 8g fat (0 saturated fat), 94mg cholesterol, 179mg sodium, 15g carbohydrate (0 sugars, 2g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 fruit.

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  • 4 cups cubed cooked turkey breast
  • 1 can (20 ounces) unsweetened pineapple chunks, drained
  • 1 cup seedless green grapes, halved
  • 1 cup sliced celery
  • 2 tablespoons vegetable oil
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt-free seasoning blend
  • 1/2 cup fat-free mayonnaise
  • 1/2 cup unsalted sunflower kernels
  1. In a large bowl, combine turkey, pineapple, grapes and celery. Whisk together oil, orange juice, lemon juice, parsley and seasoning blend in a small bowl. Pour over salad; toss to coat. Chill for 2 hours. Just before serving, add mayonnaise and sunflower kernels; mix well. Yield: 7 servings.
Originally published as Fruited Turkey Salad in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p40

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