Turkey salad on rye
- Sara Buenfeld
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Serves 2
Easy
Prep: 8 mins
No cook
A star rating of 5 out of 5.1 ratingRate
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Open sandwiches mean you use less bread, but can pile on plenty of topping, in this case Coronation-spiced lean turkey with crisp salad
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Homemade rye bread
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Lunchbox snacks
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Ingredients
Nutrition
Units:
MetricUS
-
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
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1 tbsp raisin
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2 spring onions
finely chopped
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Nutrition: per serving
-
kcal284
low
-
fat6g
low
-
saturates1g
-
carbs35g
-
sugars19g
-
fibre5g
-
protein24g
-
salt1g
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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
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