Dried Cherry Toasted Almond Turkey Salad Sandwiches

One of Cooking Light's Superfast recipes. Great for a lighter dinner or packed lunch.

• Ready In: 15 mins
• Serves: 4
• Yields: 2 stuffed pita halves

Ingredients

• 1⁄4 cup  slivered almonds (about 1 ounce)
• 1⁄4 cup plain fat-free yogurt
• 3  tablespoons low-fat mayonnaise
• 1  teaspoon  bottled ground fresh ginger (such as Spice World, the stuff in the jar that you keep in the fridge, not ground ginger)
• 1⁄8 teaspoon crushed red pepper flakes
• 3⁄4 cup  thinly sliced celery
• 1⁄4 cup  chopped red onion
• 1⁄4 cup dried cherries
• 1⁄4 cup golden raisin
• 8  ounces  roast  cooked turkey breast, chopped
• 4  whole wheat pita bread, cut in half (6 inch)

Directions

1. Heat a small nonstick skillet over medium-high heat. Add almonds, cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside.
2. Combine yogurt, mayonnaise, ginger and crushed red pepper in a medium bowl. Add almonds, celery and next four ingredients (through turkey), stirring well to combine. Spoon 1/3 cup turkey mixture into each pita half.