Turkey Salad Sundaes


12 slices whole wheat bread, crusts removed
Refrigerated butter-flavored spray
2 tablespoons grated Parmesan cheese
⅛ teaspoon onion powder

3 cups cubed cooked turkey
¼ cup finely chopped celery
¼ cup finely chopped onion
½ cup fat-free mayonnaise
½ teaspoon seasoned salt
1 cup shredded lettuce
6 tablespoons salsa
1 cup (8 ounces) fat-free cottage cheese
2 tablespoons crumbled blue cheese
3 tablespoons minced fresh parsley
6 pitted ripe olives


For each toast cup, place one 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. Yield: 6 servings.

More information source:www.keyingredient.com