Sundried Tomato Pesto Turkey Salad

Makes 4
Prep 15 m


  1. 1 of 1 Combine 2 cups diced cooked turkey, 1 cup chopped celery, 1/2 cup reduced-fat mayonnaise and 2 tbsp sundried tomato pesto. Cut tops off 4 large tomatoes and remove most of seeds and pulp. Stuff each tomato with one-quarter of the turkey mixture. Sprinkle each with 1 tbsp pine nuts and garnish with basil.
Nutrition Information for Sundried Tomato Pesto Turkey Salad
Servings Per Recipe: 4
Per Serving: 348 kcal cal., 17 g Fat, total
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/18/2019