Turkey Salad Sandwich With Tarragon And Red Grapes

Recipe Ingredients

1/2 cup	118ml	Pecans
4 cups	584g / 20oz	Diced cooked turkey
1 cup	237ml	Small red grapes - halved if large
1 cup	110g / 3.9oz	Diced celery
1/4 cup	15g / 0.5oz	Sliced green onions
2 tablespoons	30ml	Chopped fresh tarragon
3/4 cup	177ml	Regular or low-fat mayonnaise - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cranberry sauce - (optional)
4		Rolls
		= (or 8 slices whole-grain bread)

Recipe Instructions

* Note: Combine equal parts nonfat yogurt and mayonnaise as a lower-fat substitute for the 3/4 cup mayonnaise.

Heat the oven to 350 degrees.

Place the pecans on a rimmed baking sheet and bake until lightly browned, 8 to 10 minutes. Let them cool, then chop.

Place the turkey, grapes, celery, pecans, green onions and tarragon in a large bowl. Stir in the mayonnaise and mix well. Add salt and pepper to taste. (If you're making this ahead, add the green onions right before serving.)

Spread a thin layer of cranberry sauce on one side of the rolls or bread, then add the turkey salad. Top with the roll half or another slice of bread, cut into halves and serve.

This recipe yields 4 servings.

Each serving: 615 calories; 681 mg sodium; 118 mg cholesterol; 34 grams fat; 6 grams saturated fat; 32 grams carbohydrates; 46 grams protein; 3.26 grams fiber.

Source:
The Los Angeles Times, 11-14-2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.