Curried Turkey Salad with Lentil and Feta

A good way to use leftover turkey with the fresh and light tasting lentil and feta salad.

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  • Ingredients
  • Nutrition
  • 6 oz Turkey breast, Oscar Mayer/Louis Rich Carving Board Oven Roasted - cut into small pieces
  • 3 stalks Celery - diagonally sliced
  • 3/4 cup Seedless grapes - halved
  • 2 Carrots - shredded
  • 2 Scallions - diagonally sliced
  • 1/4 cup Plain low-fat yogurt
  • 1 tbsp A Taste of Thai Red Curry Paste
  • Lentil and Feta Salad:
  • 2/3 cup Lentils canned - rinsed/drained
  • 1/4 tsp Dried oregano
  • 1/4 tsp Dried thyme
  • 2 tbsps Sun-dried tomatoes - sliced into strips
  • 1 tbsp Red wine vinegar
  • 1 tbsp Fresh lemon juice
  • 4 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • Salt and pepper - to taste
  • 1 1/2 tbsps President fat-free feta
Calories 360
Total Fat 11g
Carbohydrates 40g
Fiber 12g
Protein 26g

Instructions

  1. In a mixing bowl combine turkey, celery, grapes, carrots, and scallions.
  2. In another bowl combine yogurt with curry paste or curry powder.
  3. Add yogurt mixture to turkey and toss to mix well. Set aside.
  4. Rinse and drain lentils. Place in bowl.
  5. Add oregano, thyme, and sun-dried tomatoes.
  6. In another bowl mix red wine vinegar, lemon juice, olive oil, salt and pepper to taste.
  7. Pour dressing over lentils and gently toss to mix.
  8. Top with crumbled Feta cheese.
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