Fruited Turkey Salad

By dette

THis is a refreshing ad satisfying main-dish salad, and it's wonderfully versatile. Vary the fruit by what looks best at the market, or use dried fruit. White tuna would be a good substitute for the turkey. If your herb garden is in bloom, mix in a little dill, tarragon, or thyme.

Ingredients

• 1/4 c. plain low-fat yogurt
• 3 tbsp reduced-calorie mayonnaise
• 3 scallions, thinly sliced
• 1 tbsp cider vinegar
• 1/4 tsp salt
• 1/4 tsp feshly ground pepper
• 1 large apple, cored and finley diced
• 1 pear, cored and finley diced
• 2 c. cubed cooked turkey or chicken breast
• 2 carrots, shredded
• 2 celery stalks, thinly sliced
• 8 c. salad greens

Preparation

Step 1

Whisk toether the yogurt, mayonnaise, scallions, vinegar, salt, and pepper in a large bowl. Add the apple and pear; toss to coat. Add the turkey, carrots, and celery; toss again. Place the greens on a platter or 4 plates, then top with the turkey salad.

You'll get the best results with turkey that isn't overcooked. If you don't have leftovers, poaching is an easy and gentle cooking method: bring 2" of water to simmer in a deep skillet. Add 1 pound of skinless boneless turkey or chicken breast in a single layer. Reduce the ehat and cook, covered, over very low heat until is cooked through, about 30 minutes. Remove and let cook; refrigerate the poaching liquied and use in a recipe that calls for chicken broth.

249 cal; 6 g fat, 1 g sat fat; 63 mg chol; 330 mg sod; 26 g carb; 6 g fib; 25 g prot; 131 mg calc POINTS: 5