Turkey Reuben Salad
3 slices pumpernickel bread, for croutons
1 large head red leaf lettuce, or other leafy greens
3/4 pound cooked turkey breast, cut into thin strips
2 cups rinsed and drained sauerkraut
1/2 pound low-fat Swiss cheese, cubed (about 2 cups)
1 cup low-fat Russian dressing
1 teaspoon caraway seeds
To make croutons, cut bread into 1/2-inch cubes. Bake 15 minutes on a baking sheet at 300° F. Set aside.
Tear lettuce into a large bowl (should make about 6 cups), reserving 6 large leaves to garnish plates. Add turkey, sauerkraut and Swiss cheese; toss gently.
Divide mixture evenly and place on top of whole lettuce leaves on plates. Pour on Russian dressing, top with croutons and sprinkle with caraway seeds.
Total Fat 11g
Total Carb. 26g