To make salad dressing, combine preserves, yogurt, lemon juice, chives, mustard, lemon zest, salt and pepper; set aside. Place turkey in a glass pie plate. Add water and cover with vented plastic wrap. Microwave on medium-high (70 percent) 6-8 minutes, or until juices run clear. When cool enough to handle, cut into 1/2" cubes and place in a large mixing bowl. Add apples, celery and raisins; toss with salad dressing. Serving suggestion: Serve on lettuce leaves garnished with chopped chives or chopped parsley. Nutrient data per serving: 179 calories; 18 grams protein; 1 grams fat (2 percent total calories); 25 grams carbohydrates; 2 grams dietary fiber; 45 milligrams cholesterol; 254 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 37 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 58.2mg||18 %|
|Sodium 80.2mg||3 %|
|Potassium 394.9mg||10 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 23g|
|Protein 23.6g||34 %|
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Calories per serving: 223
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