INGREDIENTS
1¼ cups shredded cooked turkey or chicken breast (about 6 ounces)
¼ cup thinly sliced celery
¼ cup light mayonnaise
2 tablespoons chopped unsalted cashews
2 tablespoons chopped dried apricots
2 tablespoons chopped green onions
2 tablespoons raisins
2 tablespoons plain low-fat yogurt
¼ teaspoon salt
1/8 teaspoon black pepper
4 leaf lettuce leaves
8 (1-ounce) slices pumpernickel bread
INSTRUCTIONS
1. Combine first 10 ingredients in a bowl. Place a lettuce leaf on each of 4
bread slices. Spread 1/2 cup turkey salad over lettuce; top with remaining bread slices.
Yield: 4 sandwiches.
CALORIES 286 (23% from fat); FAT 7.2g (sat l.3g, mono 2.5g, poly 2.3g);
PROTEIN 17.6g; CARB 40.2g; FIBER 4.4g; CHOL 35mg; IRON 2.7mg; SODIUM 541mg; CALC 5lmg
