This Bo knows turkey salad! It's made with crunchy veggies and served on a bed of mixed greens with a sour cream-raspberry vinaigrette.
What You Need
Original recipe yields 4 servings
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup KRAFT Lite Raspberry Vinaigrette Dressing
1 lb. cooked turkey breast, cubed
1 cup halved seedless red grapes
1/2 cup shredded carrot s
1 stalk celery, chopped
4 cups tightly packed mixed salad greens
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Let's Make It
Mix sour cream and dressing until blended.
Combine turkey, grapes, carrots and celery.
Spoon turkey mixture over greens-covered plates; top with dressing.
For added color, prepare using a combination of red and green grapes.
Selecting & Storing Grapes
Look for grapes that are well colored, plump and firmly attached to the stem. To store, place unwashed grapes in a plastic bag. Store in the refrigerator up to 1 week and wash just before using.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.