Add deli turkey to salad for tasty, quick dinner

By Linda Gassenheimer

Use fresh fruits and veggies to keep the salad light and bright.

Crunchy apples, celery and walnuts mixed with smoked turkey make a crisp, cool salad for these last days of summer.

The original combination of apples, celery and mayonnaise was served at the Waldorf Astoria Hotel in New York City more than 100 years ago. The addition of walnuts was more recent.

This updated version still has the pleasing combination of texture and flavors that has made this salad a classic.

I find that mixing mayonnaise with yogurt lightens the dressing and lowers the calories without cutting back on the flavor. Smoked turkey breast can be bought in the deli department. I ask for it to be cut in one piece rather than sliced. You can then cut the piece into small cubes. Smoked chicken breast or roast chicken can also be used.

Crostini are Italian “little toasts.” The Italians like to spread old bread with olive oil and garlic and then top them with leftovers. Then, they toast them in a wood fire. Toasting walnuts intensifies their flavor. You can use fewer walnuts without losing the nutty taste. This step can be omitted if you’re in a hurry.

This meal contains 611 calories per serving with 30 percent of calories from fat.

Wine

Wine suggestion: This light meal would go nicely with a light red wine such as valpolicella or bardolino.

Helpful Hints:

The walnuts and crostini need to be toasted. Use a toaster oven, if possible, instead of heating up a broiler.

Any type of crusty bread can be used for the crostini.

Countdown:

Preheat broiler or toaster oven.

Make Waldorf salad.

Make Sesame Crostini.

SMOKED TURKEY WALDORF SALAD

2 tablespoons reduced-fat mayonnaise

2 tablespoons fat-free plain yogurt

2 tablespoons lemon juice

Salt and freshly ground black pepper

1 tablespoon broken walnuts

2 celery stalks, sliced (about 1 cup)

2 small red apples, cored and cut into 1/2-inch cubes (about 3 cups)

3/4 pound smoked turkey breast, cut into 1/2-inch cubes

Several romaine lettuce leaves, washed and dried

Mix mayonnaise, yogurt and lemon juice in a medium-size bowl. Add salt and pepper to taste. Toast walnuts in a toaster oven 1 minute or until brown to bring out flavor (optional). Be careful; they burn easily. Toss celery, apples, walnuts and turkey in the mayonnaise sauce. Taste for seasoning and add more salt and pepper, if needed. Place lettuce leaves on 2 dinner plates and spoon salad onto leaves. Makes 2 servings.

Per serving: 460 calories, 30 percent of calories as fat, 15.3 g fat, (4 g saturated), 125 mig cholesterol, 50.5 g protein, 29 g carbohydrate, 3.8 g fiber, 307 mg sodium.

SESAME CROSTINI

2 sour dough rolls, sliced in half lengthwise

Olive oil spray

1 garlic clove, cut in half

2 tablespoons reduced-fat, shredded cheddar cheese

1 teaspoon sesame seeds

Place rolls, cut side up, on a foil lined tray. Spray with olive oil spray. Rub bread with cut side of garlic cloves, squeezing the juice from the clove as you rub.

Sprinkle bread with cheddar cheese and sesame seeds. Place under broiler or in toaster oven for 1 to 2 minutes or until bread toasts and cheese melts.

Serve with salad. Makes 2 servings.

Per serving: 151 calories, 30 percent of calories as fat, 5 g fat, (2.3 g saturated), 68 mg cholesterol, 2 g protein, 18.8 g carbohydrate, 0.6 g fiber, 299 mg sodium.