Prep 15 mins
Cook 0 mins
Looking for lower point lunch options, I came on this one in a favorite Weight Watchers cookbook. The dressing alone is divine and could be used in any salad that combines either chicken or turkey with fruit. Either pineapple or pears would work well here and would make a good substitution for the grapes. The salad does not sit well so combine the dressing and components just before serving.
- 226.79 g smoked turkey, diced into 3/8 to 1/4 inch cubes
- 1 small jicama, bulb peeled and sliced into 1/4 inch sticks
- 1 carrot, peeled and sliced into 1/4 inch thick sticks about 1 1/2 inches long
- 1 stalk celery (sliced or diced depending on thickness)
- 2 scallions, sliced green parts only
- 1 granny smith apple, cored and cubed
- 236.59 ml red seedless grapes, halved
- 59.14 ml golden raisin
- 1419.54 ml red leaf lettuce, washed and torn
- 118.29 ml plain fat-free yogurt
- 44.37 ml apricot preserves
- 19.71 ml lemon juice
- 4.92 ml Dijon mustard
- 59.14 ml toasted slivered almonds (optional)
- You can find smoked turkey at most deli counters. Ask the service person to cut a single piece at the desired thickness. If they do not have smoked turkey try smoked chicken breast or regular turkey breast.
- Combine all salad components except for the lettuce in a large bowl.
- Combine all ingredients for the dressing until well mixed. (It takes a bit to get the preserves to melt into the yogurt).
- Fold dressing into the salad and serve over red leaf lettuce.
- For an additional point per serving garnish the salad with a tablespoon of slivered almonds.