| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Apricot preserves |
| 1/2 |
c |
Non-fat yogurt |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Chopped chives, parsley or curry powder |
| 1 |
ts |
Dijon-style mustard |
| 1/2 |
ts |
Lemon zest |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
lb |
Turkey breast tenderloin |
| 1/4 |
c |
Water |
| 1 |
|
Red apple with skins, cut into 1/2" pieces |
| 1 |
|
Green apple with skins, cut into 1/2" pieces |
| 2 |
|
Celery ribs, cut into 1/4" pieces |
| 1/4 |
c |
Raisins |
INSTRUCTIONS
To make salad dressing, combine preserves, yogurt, lemon juice,
chives, mustard, lemon zest, salt and pepper; set aside.
Place turkey in a glass pie plate. Add water and cover with vented
plastic wrap. Microwave on medium-high (70 percent) 6-8 minutes, or
until juices run clear.
When cool enough to handle, cut into 1/2" cubes and place in a large
mixing bowl. Add apples, celery and raisins; toss with salad dressing.
Serving suggestion: Serve on lettuce leaves garnished with chopped
chives or chopped parsley.
Nutrient data per serving: 179 calories; 18 grams protein; 1 grams
fat (2 percent total calories); 25 grams carbohydrates; 2 grams
dietary fiber; 45 milligrams cholesterol; 254 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“If God is your Copilot – swap seats!”