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.
1. Steam or boil broccoli and carrots for 3 to 5 minutes or until tender. Rinse with cold water and drain.
2. In large bowl, stir together all salad ingredients except lettuce leaves.
3. Dressing: In small bowl, whisk together ingredients until smooth. Pour over turkey mixture; toss to coat.
4. Place a lettuce leaf, cupped side up, on each of six plates. Divide turkey salad among lettuce cups.
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
1/4 cup barbecue sauce
3 tbsp light mayonnaise
1 tbsp molasses
1 tsp minced garlic
Nutritional Analysis per Serving
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 servings