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Turkey salad on rye

Open sandwiches mean you use less bread, but can pile on plenty of topping, in this case Coronation-spiced lean turkey with crisp salad

  • Prep: 8 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 284
  • Carbohydrates 35
  • Saturated Fat 1
  • Sugar 19
  • Protein 24
  • Fat 6
  • Fibre 5
  • Salt 1

Nutrition per serving

  • Calories 284
  • Carbohydrates 35
  • Saturated Fat 1
  • Sugar 19
  • Protein 24
  • Fat 6
  • Fibre 5
  • Salt 1

Ingredients

  • 6 very thin slices rye bread (about 75g)
  • 3 small tomatoes, sliced
  • 12 cucumber slices
  • 100g thinly sliced turkey breast (look for carved turkey rather than pre-formed slices)
  • 6 Little Gem lettuce leaves, shredded
  • 1 tbsp light mayonnaise
  • 3 tbsp 0% bio-yogurt
  • ½ tsp Madras curry powder
  • 1 tbsp raisin
  • 2 spring onions, finely chopped

Method

  1. Mix the dressing ingredients and spread a little on each slice of bread. Pile on the tomato, cucumber and turkey slices, and the lettuce. Top with any remaining dressing. Best eaten the same day.

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