The BBC Good Food logo
Turkey salad on rye

Turkey salad on rye

A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

Open sandwiches mean you use less bread, but can pile on plenty of topping, in this case Coronation-spiced lean turkey with crisp salad

Nutrition: per serving
HighlightNutrientUnit
low inkcal284
low infat6g
saturates1g
carbs35g
sugars19g
fibre5g
protein24g
salt1g
Advertisement

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.

Recipe from Good Food magazine, June 2014

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content