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Turkey Salad In Lettuce Cups |
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Turkey salad often contains excess calories and fat due to the amounts of mayonnaise used. In this salad I bring the calories and fat right down by using a variety of diced vegetables and a barbecue based salad dressing, using only a small amount of light mayonnaise.
Salad:
8 oz cooked diced turkey breast
1-1/4 cups roughly chopped broccoli
1-1/4 cups diced sweet red pepper
3/4 cup diced carrots
1/2 cup diced sweet onion
1/4 cup finely chopped green onions
1/4 cup chopped dill or parsley
6 leaves (iceberg lettuce or red or green cabbage leaves_
Dressing:
1/4 cup barbecue sauce
3 tbsp light mayonnaise
1 tbsp molasses
1 tsp minced garlic |
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- Steam or boil broccoli and carrots for 3 to 5 minutes or until tender. Rinse with cold water and drain.
- In large bowl, stir together all salad ingredients except lettuce leaves.
- Dressing: In small bowl, whisk together ingredients until smooth. Pour over turkey mixture; toss to coat.
- Place a lettuce leaf, cupped side up, on each of six plates. Divide turkey salad among lettuce cups.
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Nutritional Analysis per Serving
| Calories |
90 |
| Protein |
10.3 g |
| Fat |
11.1 g |
| Saturated Fat |
1.84 g |
| Carbohydrates |
11.1 g |
| Cholesterol |
60 mg |
| Sodium |
250 mg |
| Fiber |
3.4 g |
Prep Time: n/a
Cook Time: n/a
Makes 6 svgs
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