Turkey salad on rye
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 6 very thin slices rye bread (about 75g)
- 3 small tomatoes, sliced
- 12 cucumber slices
- 100g thinly sliced turkey breast (look for carved turkey rather than pre-formed slices)
- 6 Little Gem lettuce leaves, shredded
For the dressing
- 1 tbsp light mayonnaise
- 3 tbsp 0% bio-yogurt
- ½ tsp Madras curry powder
- 1 tbsp raisin
- 2 spring onions, finely chopped
Method
- STEP 1
Mix the dressing ingredients and spread a little on each slice of bread. Pile on the tomato, cucumber and turkey slices, and the lettuce. Top with any remaining dressing. Best eaten the same day.
