Try this tasty and light lunch with turkey, pecans and dried cranberries.
70g cooked turkey chopped
1 tbsp low fat Greek yogurt
1 tbp reduced fat salad cream
1 level tablespoon dried cranberries
1 stick of celery
1 tsp chopped tarragon
20g (6 halves) pecans
2 large handfuls mixed salad greens
Salt and pepper, to taste
1 slice of crusty wholegrain bread, to serve
1. Place turkey, cranberries, pecans, low fat yoghurt and reduced fat salad cream into a small bowl.
2. Chop the celery and tarragon, add to the bowl and mix well. Add salt and pepper to taste.
3. Serve over a bed of salad greens with 1 slice of crusty wholegrain bread.
Sat Fat: 2g
For the slice of bread:
Sat Fat: .2g