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Turkey-Broccoli Salad with Grapes

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cup
  • Start to Finish: 20 mins

Turkey-Broccoli Salad with Grapes

Directions

  1. In a screw-top jar, combine vinegar, oil, sugar, and salt. Cover and shake well.
  2. In a very large bowl, combine shredded broccoli, turkey, grapes, and carrot. Add dressing; toss to coat. Serve immediately or cover and chill for up to 24 hours. Sprinkle with almonds and pepper just before serving.
  3. Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons sugar.
  4. PER SERVING WITH SUBSTITUTE: same as above, except 221 cal., 13 g carb.

From the Test Kitchen

Tip:

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts (Turkey-Broccoli Salad with Grapes)

  • Per serving:
  • 226 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 63 mg chol.,
  • 120 mg sodium,
  • 14 g carb.,
  • 3 g fiber,
  • 11 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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