Dried Cherry-Toasted Almond Turkey Salad Sandwiches

Dried fruit, almonds, and a touch of ginger make these 10-minute sandwiches deliciously different. Serve with baked chips for a superfast supper.

Yield: 4 servings (serving size: 2 stuffed pita halves)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 398
  • Calories from fat: 20%
  • Fat: 8.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2.4g
  • Protein: 25.9g
  • Carbohydrate: 56.1g
  • Fiber: 6.9g
  • Cholesterol: 51mg
  • Iron: 3.5mg
  • Sodium: 501mg
  • Calcium: 93mg

Ingredients

  • 1/4 cup slivered almonds (about 1 ounce)
  • 1/4 cup plain fat-free yogurt
  • 3 tablespoons low-fat mayonnaise
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 1/8 teaspoon crushed red pepper
  • 3/4 cup thinly sliced celery
  • 1/4 cup chopped red onion
  • 1/4 cup dried cherries
  • 1/4 cup golden raisins
  • 8 ounces roasted turkey breast, chopped
  • 4 (6-inch) whole wheat pitas, cut in half

Preparation

  1. Heat a small nonstick skillet over medium-high heat. Add almonds; cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside.
  2. Combine yogurt, mayonnaise, ginger, and pepper in a medium bowl. Add almonds, celery, and next 4 ingredients (through turkey), stirring well to combine. Spoon 1/3 cup turkey mixture into each pita half.
Note:

If you don't have leftover turkey to use in this recipe, go to the deli section of your local grocery store and ask for a thick, eight-ounce cut of roasted turkey breast meat.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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