Enjoy this tasty and crunchy turkey salad that is low in fat and calories. Plus it's a great way to use up that leftover turkey meat.
| 2 | c | turkey meat (cubed) |
| Salt to taste | ||
| 1⁄4 | tsp | ground black pepper |
| 2 | tbsp | extra virgin olive oil (or substitute) |
| 2 | tbsp | capers (chopped with some juice) |
| 1⁄3 | c | celery (diced) |
| 1⁄3 | c | red onion (diced) |
| 1 | tbsp | fresh lemon juice |
| 1 | small gala apple (peeled and diced) | |
| 1⁄2 | c | dried cranberries (chopped) |
| Topping | ||
|---|---|---|
| parsley (finely chopped) | ||
| 1⁄4 | to 1/3 cup pine nuts (toasted, or substitute) | |
| 1 | oz | cup Stonyfield Organic Fat Free Plain Yogurt |
| 4 | c | mixed field greens |
Mix all ingredients gently in a large bowl except the yogurt.
Start mixing the yogurt to the turkey mixture one tablespoon at a time and mixing at each addition until desired quantity.
To give a French taste to the salad, add 1 teaspoon Djion Mustard to the yogurt before adding to the turkey mixture.
Serve on a bed of mixed field greens and enjoy.