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Turkey Salad Sundaes

Sandra Preuss of Monticello, Mississippi came up with a fancy way to serve turkey salad—in cute toast cups.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 12 slices whole wheat bread, crusts removed
  • Refrigerated butter-flavored spray
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon onion powder
  • SALAD:
  • 3 cups cubed cooked turkey
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/2 cup fat-free mayonnaise
  • 1/2 teaspoon seasoned salt
  • 1 cup shredded lettuce
  • 6 tablespoons salsa
  • 1 cup fat-free cottage cheese
  • 2 tablespoons crumbled blue cheese
  • 3 tablespoons minced fresh parsley
  • 6 pitted ripe olives


  • For each toast cup, place on slice of bread halfway over another; roll flat. Press into jumbo muffin cups coated with cooking spray. Spritz bread cups with butter spray. Combine Parmesan cheese and onion powder; sprinkle over cups. Bake at 350° for 13-15 minutes or until the bread is toasted. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  • For salad, combine the turkey, celery and onion in a bowl. Stir in mayonnaise and salt; spoon into toast cups. Top with lettuce and salsa. Combine cheese; dollop over each serving. Garnish with parsley and olives.
Nutrition Facts
1 each: 334 calories, 8g fat (3g saturated fat), 60mg cholesterol, 945mg sodium, 32g carbohydrate (6g sugars, 5g fiber), 32g protein. Diabetic Exchanges: 3-1/2 lean meat, 1-1/2 starch.

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