In this updated salad, dried blueberries add nutrients and flavor, and using buttermilk in the dressing keeps fat and calories down. Serve between whole-wheat or sunflower bread slices, and pack a handful of grapes or melon balls for a complete meal. To avoid soggy bread, store the salad separately until ready to eat.
Recipe Ingredient Details:
2 cups cooked turkey, finely diced
2 tablespoons chopped onion
1/4 cup chopped celery
2 tablespoons dried blueberries, coarsely chopped
2 tablespoons chopped pecans
2 teaspoons chopped fresh tarragon (or 1/2 teaspoon dried)
4 tablespoons low-fat buttermilk
2 tablespoons low-fat mayonnaise
Salt and pepper (to taste)
In a medium bowl, combine turkey, onion, celery, blueberries, pecans, and tarragon.
In a small bowl, mix buttermilk, mayonnaise, salt, and pepper. Combine with turkey mixture. Serve on bread.
Recipe Additional Notes:
Thu, 2012-07-12 17:05