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Turkey Salad Topping
Recipe By : Low-Fat Meals, Woman's Day, 4/96
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Turkey
Luncheon
Amount Measure Ingredient -- Preparation Method
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4 large idaho baking potatoes -- baked
1/4 cup reduced-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces smoked turkey breast -- cut into 1/2-inch
-- pieces
1/2 cup diced celery
1/2 cup diced apple
1 tablespoon freshly chopped chives
2 tablespoons chopped toasted pecans
1. In large bowl, whisk mayonnaise, sour cream, lemon juice, salt and
pepper until smooth and creamy. Stir in turkey, celery, apples and chives;
toss to coat thoroughly with dressing.
2. Cut baked potatoes lengthwise, cutting almost to base of potato. Mash
slightly with fork, leaving in skins. Spoon turkey mixture over each
potato, dividing evenly. Sprinkle with pecans.
Makes 4 servings. Preparation time: 25 minutes.
Per serving: About 264 cal, 10 g pro, 36 g car, 10 g fat, 33% cal from fat,
17 mg cholesterol, 638 mg sod, 4 g fiber.
Busted by Gail Shermeyer
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