Apricot-Nut Turkey-Salad Sandwiches

Apricot-Nut Turkey-Salad Sandwiches Recipe
Photo: Howard L. Puckett; Styling: Lydia E. DeGaris
The combination of crunchy cashews, sweet apricots, and low-fat yogurt adds a great finishing touch to this delicious turkey salad sandwich. Serve on pumpernickel bread for extra flavor.

Yield:

4 sandwiches

Recipe from

Cooking Light

Nutritional Information

Calories 286
Caloriesfromfat 23 %
Fat 7.2 g
Satfat 1.3 g
Monofat 2.5 g
Polyfat 2.3 g
Protein 17.6 g
Carbohydrate 40.2 g
Fiber 4.4 g
Cholesterol 35 mg
Iron 2.7 mg
Sodium 541 mg
Calcium 81 mg

Ingredients

1 1/2 cups shredded cooked turkey or chicken breast (about 6 ounces)
1/4 cup thinly sliced celery
1/4 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
1/8 teaspoon salt
1/8 teaspoon black pepper
4 leaf lettuce leaves
8 (1-ounce) slices pumpernickel bread

Preparation

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.

June 1998
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