Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

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.

Recipe by Cooking Light June 1998

Gallery

Howard L. Puckett; Styling: Lydia E. DeGaris

Recipe Summary

Yield:
4 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

286 calories; calories from fat 23%; fat 7.2g; saturated fat 1.3g; mono fat 2.5g; poly fat 2.3g; protein 17.6g; carbohydrates 40.2g; fiber 4.4g; cholesterol 35mg; iron 2.7mg; sodium 541mg; calcium 81mg.
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