A great meal-worthy salad recipe for turkey leftovers, for lunch or dinner.
Ingredients
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1 head of broccoli, cut into florets
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1/2 cup raisins
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1/2 red onion, chopped
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1 cup diced cooked turkey
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1/2 cup Mandelin Natural Whole Almonds, chopped
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8 slices of bacon
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1/3 cup plain low-fat yogurt
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1/3 cup mayonnaise
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1 tablespoon tarragon or wine vinegar
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1 tablespoon sugar (optional)
Directions
Cook bacon over a medium-high skillet until evenly brown. Drain, chop and set aside.
In a large bowl, combine the broccoli, onion and turkey.
In a separate small bowl, whisk together the yogurt, mayonnaise, vinegar and sugar (optional). Pour into broccoli mixture and toss until evenly coated then chill.
Just before serving, toss with bacon bits, raisins and almonds.
Recipe Note
Serves 4-6.
Adapted from a recipe by Jean Wallace for Almond Board of California