Turkey Salad with Apples and Almonds - 8g Carbs, 2g Fiber, 6g Sugar
From: The Diabetes Snack, Munch, Nibble, Nosh Book by Ruth Glick
Servings: 4
2 Tbsp sliced almonds
3 Tbsp fat-free sour cream
1 Tbsp reduced-fat mayonnaise
Dash ground celery seed
Dash ground cardamom
1/8 tsp salt or to taste (optional)
1 cup (5oz) roasted turkey or chicken breast cubes
1 cup cubed tart or sweet apple, peeled or unpeeled
1 small celery stalk, diced
Spray a medium nonstick skillet with nonstick spray. Add
the almonds. Over medium heat, cook the almonds, stirring,
until they brown and smell toasted, about 4 to 5 minutes.
If the almonds begin to burn, lower the heat slightly.
Immediately remove to a small plate and set aside.
In a medium bowl, stir together the sour cream,
mayonnaise, celery seed, cardamom, and salt (if desired).
Stir in the turkey, apple, celery, and reserved almonds. Serve at
once, or cover and refrigerate several hours or up to 24 hours.
Leftover salad will keep in the refrigerator for 2 to 3 days.
Servings: 4
Serving Size: 1/2 cup
Nutrition per Serving:
111 Calories, 3g Fat, 30mg Cholesterol, 78mg Sodium,
8g Carbs, 2g Dietary Fiber, 6g Sugars, 12g Protein
Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat
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