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Turkey Apricot Salad on Ezekiel Bread

Turkey Apricot Salad

Day 14: I’m Thankful for Turkey and Turkish Apricots

I heart turkey. For me, no other meat competes. I especially love my turkey roasted. Mmmmm. Most people only eat roasted turkey during the holidays, but I like to work roasted turkey into my diet all year round! Turkey is low in fat and high in protein and can be eaten in soups, salads, casseroles, sandwiches, and snacks….The list could go on and on.

As for a healthy slice of wholegrain bread, I’m a big fan of Ezekiel Bread. It’s made with sprouted grains and seeds and has no processed flour. Yes, it has gluten. And yes, it still has more calories than a celery stick. But fear not! Ezekiel Bread is delicious, wholesome, and filling. And if you make your sandwich an open-faced sandwich like I do, you can save yourself 80 calories. You won’t find Ezekiel Bread in the processed bread aisle. It’s kept in a freezer to keep the sprouted grains fresh. Most if not all health food stores, as well as many normal grocery stores will keep it on stock.

Now for the recipe. After some head scratching and scrumaging through the fridge and the pantry one afternoon, I came up with the following recipe for lunch and hit the healthy food-lover’s jackpot. I make Turkey Apricot Salad on Ezekiel Bread all the time now; it’s a current favorite.

Turkey Apricot Salad on Ezekiel Bread
  • 1.5 lbs (24 oz) of turkey. (I prefer to use white meat.)
  • 5 oz dried turkish apricots
  • 4 stalks of celery
  • ½ cup + 2 Tbsp Lite Hellmann’s Light Mayonnaise
  • Dash of Salt
  • Ezekiel Bread
  1. Chop up turkey into bite size chunks.
  2. Dice celery and apricots; add to chopped turkey and mix together.
  3. Mix in mayo and a dash of salt.
  4. Toast a piece of Ezekiel bread and top with turkey salad.

The Perfect Pair

For the perfect food pairing, serve this open-faced sandwich with my recipe for Cranberry Kale Salad with Orange Vinaigrette, to be posted Friday, November 15. Buen Provecho!

Turkey Apricot Salad with Cranberry Kale SaladPhotos by Erick Nelson


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