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Title: Turkey Waldorf Salad 2
Categories: Salad
Yield: 6 Servings
| 1/3 | c | Apricot preserves |
| 1/2 | c | Non-fat yogurt |
| 2 | tb | Lemon juice |
| 1 | tb | Chopped chives, parsley or curry powder |
| 1 | ts | Dijon-style mustard |
| 1/2 | ts | Lemon zest |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | lb | Turkey breast tenderloin |
| 1/4 | c | Water |
| 1 | Red apple with skins, cut into 1/2" pieces | |
| 1 | Green apple with skins, cut into 1/2" pieces | |
| 2 | Celery ribs, cut into 1/4" pieces | |
| 1/4 | c | Raisins |
To make salad dressing, combine preserves, yogurt, lemon juice, chives, mustard, lemon zest, salt and pepper; set aside.
Place turkey in a glass pie plate. Add water and cover with vented plastic wrap. Microwave on medium-high (70 percent) 6-8 minutes, or until juices run clear.
When cool enough to handle, cut into 1/2" cubes and place in a large mixing bowl. Add apples, celery and raisins; toss with salad dressing.
Serving suggestion: Serve on lettuce leaves garnished with chopped chives or chopped parsley.
Nutrient data per serving: 179 calories; 18 grams protein; 1 grams fat (2 percent total calories); 25 grams carbohydrates; 2 grams dietary fiber; 45 milligrams cholesterol; 254 milligrams sodium.
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