1. In medium bowl combine turkey, celery, grape halves and sunflower seeds.
2. In small bowl combine mayonnaise, yogurt, tahini, salt, and pepper. Fold dressing into turkey mixture. Cover and refrigerate 1 hour.
3. To serve, cut 3/4 inch from top of pita and line pita with lettuce leaf. Fill with 1 cup turkey salad.
Republished with permission, National Turkey Federation
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 4|
|Calories from Fat: 212 (53%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 121.9mg||38 %|
|Sodium 209.3mg||7 %|
|Potassium 515.1mg||14 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 10.8g|
|Protein 33.4g||48 %|
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Calories per serving: 397
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