SUN-DRIED TOMATO TURKEY SALAD: Daily Diabetic Recipe

SUN-DRIED TOMATO TURKEY SALAD

Yield: 4 servings
Serving Size: 3-4 ounces turkey, about 1 cup vegetables
Source: "Express Lane Diabetic Cooking"

INGREDIENTS
- 1 pound deli turkey, sliced 1 inch thick and cubed
- 1 cup sliced zucchini
- 1 cup sliced celery
- 1/2 cup sliced green onions
- 1/2 cup sliced carrots
- 3/4 cup low-fat mayonnaise
- 1/2 cup rehydrated sun-dried tomatoes, sliced
- 1 teaspoon prepared pesto
- Salt and fresh ground pepper to taste

DIRECTIONS
In a salad bowl, combine the turkey, zucchini,
celery, green onions, and carrots. Toss to mix.

In a small bowl, combine the mayonnaise, sun-dried
tomatoes, and pesto. Season with salt and pepper.

Add the mayonnaise mixture to the turkey and mix well.
Refrigerate for 1 hour before serving.

Nutritional Information Per Serving:
Calories: 235, Fat: 7 g, Cholesterol: 52 mg, Sodium: 1431 mg,
Carbohydrate: 20 g, Dietary Fiber: 3 g, Sugars: 13 g, Protein: 26 g
Diabetic Exchanges: 1 Carbohydrate, 1 Vegetable, 3 Very Lean Meat, 1/2 Polyunsaturated Fat