Oriental Turkey Noodle Salad

Oriental Turkey Noodle Salad

1 package (3 ounces) chicken-flavored instant Oriental noodle soup mix
1/2 teaspoon sesame oil
1/2 teaspoon reduced-sodium soy sauce
1/8 pound fresh snow peas
3/4 pound fully cooked oven-roasted turkey breast, cut into 1/4-inch cubes
4 ounces water chestnuts, drained and sliced
2 large fresh mushrooms, cleaned and sliced
1/2 cup diagonally-cut carrots
2 tablespoons sliced green onions

Prepare soup mix according to package directions.

In small bowl combine sesame oil, soy sauce and prepared soup mix. Cover and refrigerate.

Blanch snow peas by plunging pea pods in boiling water for 45 seconds. Immediately drain and plunge into ice water.

In large bowl combine cooked turkey, water chestnuts, drained snow peas, mushrooms, carrots and green onions. Fold noodle mixture into turkey mixture.

Cover and refrigerate 2 hours.

Makes 4 servings.

Crisp Apple and Turkey Salad

Crisp Apple and Turkey Salad

2 1/4 cups cooked turkey, cubed
2 cups celery, diced
2 cups Granny Smith apples, cored and diced
1/4 cup golden raisins
2 tablespoons reduced-calorie mayonnaise
2 tablespoons low-fat plain yogurt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
Salt and pepper

In large bowl, combine turkey, celery, apples and raisins.

In small bowl, combine mayonnaise, yogurt, nutmeg and cinnamon; fold into turkey mixture. Season to taste with salt and pepper.

Makes 6 servings.

Turkey Cranberry Croissant

Turkey Cranberry Croissant

1 package (8 ounces) cream cheese, softened
1/4 cup orange marmalade
1/2 cup chopped pecans
6 croissants, split
1 pound cooked turkey, thinly sliced
3/4 cup whole berry cranberry sauce
6 red leaf lettuce leaves, washed and chilled

In small bowl combine softened cream cheese, marmalade and pecans.

Spread cream cheese mixture on both halves of croissants. Layer turkey, cranberry sauce and lettuce on bottom half of croissant.
To serve, top with other half of croissant.

Makes 6 servings.