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Turkey Salad Sundaes
Taste of Home's Light & Tasty magazine

These are really good! What a great way to use days old bread!



12 slices whole wheat bread, crusts removed
Butter-flavored spray (like Pam, etc.)
2 tablespoons grated Parmesan cheese
1/8 teaspoon onion powder

SALAD:
3 cups cubed cooked turkey
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/2 cup fat-free mayonnaise
1/2 teaspoon seasoned salt
1 cup shredded lettuce
6 tablespoons salsa
1 cup fat-free cottage cheese
2 tablespoons crumbled blue cheese
3 tablespoons minced fresh parsley
6 pitted ripe olives

For each toast cup, place one slice of bread halfway over another; roll flat. Press into jumbo muffin cups coated with butter spray. Spritz the bread cups with butter spray. Combine Parmesan cheese and onion powder; sprinkle over cups. Bake in a preheated 350 degree oven for 13 - 15 minutes or until the bread is toasted. Cool for 5 minutes before removing to wire rack to cool completely.

For salad, combine the turkey, celery and onion in a bowl. Stir in mayonnaise and salt; spoon into toast cups. Top with lettuce and salsa. Combine cheeses; dollop over each serving. Garnish with parsley and olives.

Yield: 6 servings

Nutritional Info according to 1 serving:
Calories: 317
Total Fat: 7 gm
Saturated Fat: 2 gm
Cholesterol: 68 mg
Sodium: 896 mg
Carbohydrate: 30 gm
Protein: 34 gm



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