Fruited Turkey Salad Pitas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Leftover turkey gets a great makeover with this tasty spread that feeds a crowd. Apples, pecans and celery give Donna's delightful turkey salad a nice crunch. Donna Noel - Gray, ME Ingredients:
1/2 cup reduced-fat plain yogurt |
1/2 cup reduced-fat mayonnaise |
2 tablespoons lemon juice |
1/2 teaspoon pepper |
4 cups cubed cooked turkey breast |
2 celery ribs, thinly sliced |
1 medium apple, peeled and chopped |
1/2 cup finely chopped fresh spinach |
1/3 cup dried cranberries |
1/3 cup chopped pecans |
8 pita breads (6 inches), halved |
16 romaine leaves |
8 slices red onion, separated into rings |
Directions:
1. In a small bowl, combine the yogurt, mayonnaise, lemon juice and pepper. In a large bowl, combine the turkey, celery, apple, spinach, cranberries and pecans. Add yogurt mixture and stir to coat. Cover and refrigerate until chilled.
2. Line pita halves with lettuce and onion; fill each with 1/2 cup turkey mixture. Yield: 8 servings.
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