Recipe: Turkey Salad Pocket
While browsing the website for My Organic Market (no, really, that's it's name, M.O.M. for short :D ), I discovered they have a recipe section and tried out this quick and tasty turkey (or other meat/tofu) salad for my lunches last week. :)
Ingredients:
2 cups diced cooked turkey, chicken, or tofu
3/4 cup dried pitted plums, quartered (or dried cranberries)
1/2 cup sliced celery
1/2 cup plain nonfat yogurt
1/4 cup sliced green onions
1 tablespoon sweet-hot mustard
Method:
In medium bowl, combine turkey (or other meat/tofu), dried plums, celery, yogurt, green onions, and mustard until thoroughly mixed. Season to taste with salt and pepper (optional). Store, covered, in refrigerator for up to 3 days.
To serve, spoon some turkey salad along with some lettuce into a pita pocket.
I substituted dried cranberries for the dried plums because 1) turkey + cranberry is one of my favourite food combinations, and 2) I wasn't going to be using very much and am much more likely to find things to do with cranberries than, well, prunes (no matter what they call them).
I made this on Tuesday and still have some left in the fridge. Not sure why they give the 3 day limit on storage since it's all stuff that keeps fine in the fridge. The only thing is the yogurt went a bit soupy after a couple days, but it's easy enough to drain off. Anyway, it makes a tasty lunch. If you are bringing lunch with you, though, I recommend packing the turkey salad separate from the pita to prevent sogginess. :)
Ingredients:
2 cups diced cooked turkey, chicken, or tofu
3/4 cup dried pitted plums, quartered (or dried cranberries)
1/2 cup sliced celery
1/2 cup plain nonfat yogurt
1/4 cup sliced green onions
1 tablespoon sweet-hot mustard
Method:
In medium bowl, combine turkey (or other meat/tofu), dried plums, celery, yogurt, green onions, and mustard until thoroughly mixed. Season to taste with salt and pepper (optional). Store, covered, in refrigerator for up to 3 days.
To serve, spoon some turkey salad along with some lettuce into a pita pocket.
I substituted dried cranberries for the dried plums because 1) turkey + cranberry is one of my favourite food combinations, and 2) I wasn't going to be using very much and am much more likely to find things to do with cranberries than, well, prunes (no matter what they call them).
I made this on Tuesday and still have some left in the fridge. Not sure why they give the 3 day limit on storage since it's all stuff that keeps fine in the fridge. The only thing is the yogurt went a bit soupy after a couple days, but it's easy enough to drain off. Anyway, it makes a tasty lunch. If you are bringing lunch with you, though, I recommend packing the turkey salad separate from the pita to prevent sogginess. :)