Turkey Salad
Transform your leftover turkey into something special with this Reduced Fat Turkey Salad. It blends creamy yogurt with a touch of mayonnaise for a lighter sandwich filling or a stand-alone meal atop a bed of greens.
Servings: 12 Servings
Ingredients
- 3 cups finely diced cooked turkey
- 2 celery stalks diced
- ½ cup yogurt
- ¼ cup mayonnaise
- ½ green apple diced
- ¼ cup drained capers diced
- 2 to 3 scallions green onions, chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh tarragon
- ½ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Add all the ingredients in a mixing bowl and toss to blend.
- Season with additional salt and pepper to taste. Stir in additional yogurt or mayonnaise if desired.
- Serve as a sandwich filling or on lettuce greens as a salad.
Notes
- The balance of yogurt and mayonnaise can be adjusted based on your preference for creaminess. Start with the suggested amounts and add more if you desire a creamier texture.
- If fresh herbs aren't available, you can use dried herbs. The general guideline is to use half the amount if you use dried herbs.
- This salad is versatile – great as a filling for sandwiches or wraps, or served on a bed of lettuce or mixed greens as a salad.
- The flavors often meld and intensify when refrigerated overnight. Just give it a good stir before serving.
Nutrition
Serving: 1/4 cup | Calories: 131kcal | Carbohydrates: 3g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 319mg | Fiber: 1g | Sugar: 2g
