Leftover Turkey Salad

2012-11-21
IMG_1659[1]
  • Servings : 5
  • Prep Time : 10m
  • Cook Time : 0m
  • Ready In : 10m

Turkey salad with a light and creamy dressing. This is a perfect recipe for your low sodium Turkey Day leftovers!

The sodium is reduced in this recipe by replacing half of the traditional mayonnaise used in turkey salad with sour cream.

Check the sodium levels in the mustard that you use carefully, as some are higher in sodium than others. The spicy brown mustard that we used has 50 mg of sodium per 1 teaspoon serving.

Ingredients

  • 15 ounces of finely diced roasted tureky (about 3 cups)
  • 2 tablespoons reduced fat sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon prepared spicy brown mustard
  • 1 stalk celery, diced
  • 1 small onion, minced
  • 2 tablespoons finely minced sweet red bell peppers
  • 1 teaspoon red wine vinegar
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon paprika (optional)

Method

Step 1

In a medium bowl, whisk together the sour cream, mayonnaise, mustard, and vinegar. Stir in the garlic powder and black pepper.

Step 2

Add turkey, peppers, celery, and onions to the bowl and stir until coated. Sprinkle with paprika for accent if desired.

Recipe Type: Tags: , , Ingredients:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • image

    Nectarine and Arugula Salad

  • IMG_2080[1]

    No-Salt Tabbouleh

  • IMG_1985[1]

    Low Sodium Balsamic Vinaigrette

  • IMG_1945[2]

    Low Sodium Egg Salad

  • IMG_1275[1]

    Crunchy Jicama-Orange Slaw

Nutritional Info

This information is per serving.

  • Calories

    247
  • Sodium

    118.6 mg
  • Total Fat

    15 g
  • Saturated Fat

    5 g
  • Cholesterol

    80.0 mg
  • Carbohydrates

    3 g
  • Fiber

    0.5 g
  • Sugars

    1.3 g
  • Protein

    24.7 g

Recipe Comments

Post A Comment

You must be logged in to post a comment.

Skip to toolbar