Turkey and Green Bean Salad [Bulkbites.com]

• Servings: 4
• Time: 15 minutes

The best part with this lunch dish is that it can be made either with turkey or chicken. However, I have preferred turkey over chicken as I like it that way. In a way, this dish is an excellent way to utilize the leftovers. You can choose celery for this dish instead of bell pepper. You can also add toasted almonds or dried cranberries to add a sweet touch to the dish. Nutritious wise too, turkey and green bean salad is as good as it comes. It is low on calories but high on protein and carbs. I recommend this dish for all bodybuilders and weight trainers as it can supply energy whilst helping them build muscle.

Nutrition

• calories: 152
• protein: 18
• carbs: 10
• fat: 5
• saturated fat: 1.06
• polyunsaturated fat: 2.01
• monounsaturated fat: 1.31
• cholesterol: 41
• sodium: 830
• potassium: 406
• dietary fiber: 1.62
• sugars: 4.24
• vitamin a: 32
• vitamin c: 23
• calcium: 49
• iron: 2
• magnesium: 0
• complex carbs: 4.14
• other fats: 0.62

Ingredients

• 0.24 cup Mayonnaise, low sodium, low calorie or diet
• 2 cup 1/2" pieces Beans, snap, green, raw
• 63 gram Yogurt, Greek, plain, nonfat
• 1 dash Salt, table
• 1 wedge yields Lemon juice, raw
• 3 tbsp Parsley, fresh
• 0.52 cup, chopped or diced Peppers, hot chili, red, raw
• 0.24 tsp Spices, pepper, black
• 350 gram LOUIS RICH, Turkey Breast and White Turkey (smoked sliced)

Instructions

• Transfer green beans into a pot containing boiling water and cook it for at least 2 minutes.
• Then remove the green beans from the pot and rinse it with cold water
• Take a large bowl. Combine yogurt, mayonnaise, seasoning and lemon juice. Then add turkey, green beans, parsley and red pepper. Toss the mixture for uniform coating
• Serve immediately