For A Light Meal, Try Smoked Turkey Salad

My husband and I recently called several friends and invited them to come for a light supper at our house that night and then go to a movie.

I decided to make a smoked turkey salad mixed with peach-scented mayonnaise and garnished with sliced peaches and snow peas. Glasses of iced tea and a basket of warm, crusty whole wheat bread seemed like ideal accompaniments. Fresh strawberries and a plate of cheeses composed the dessert tray.

The turkey salad, a mixture of chunks of smoked turkey, celery, green onions and halved grapes, all tossed in a dressing of light storebought mayonnaise flavored with a hint of peach preserves and lemon, is arranged on lettuce greens and sprinkled with toasted almonds.

It would also make a fine filling for pita sandwiches. You might want to add a few sprigs of watercress (in place of the lettuce), or omit the snow peas and almonds.

Smoked Turkey and Peach Salad

1-1/2 pounds smoked turkey breast, cut into 1/2- to 3/4-inch chunks

3 cups seedless red or green grapes or a combination, halved

1/2 cup chopped green onions, including 2 inches of green stems

1-1/4 cups finely chopped celery

1 cup plus 2 tablespoons light mayonnaise

4-1/2 tablespoons peach preserves

1/2 teaspoon grated lemon rind (yellow outer portion only)

1-1/2 teaspoons lemon juice

3-1/2 tablespoons chopped chives or flat-leaf parsley

Salt, pepper

1 head Boston or red leaf lettuce, cleaned

6 to 8 ounces snow peas or sugar snap peas, ends trimmed, steamed 2 to 3 minutes until tender

3 ripe peaches, peeled, pitted and cut into 1/2-inch wedges

1/3 cup toasted sliced almonds (see note)

Combine smoked turkey, grapes, green onions and celery in bowl and mix well.

Whisk together mayonnaise, peach preserves, lemon zest and juice in separate bowl. Add to turkey mixture and toss well to blend. Stir in chives and season to taste with salt and pepper. (Salad can be prepared 3 to 4 hours ahead. Cover and refrigerate.)

To serve, arrange 2 to 3 large lettuce leaves on each of 6 dinner plates. Divide salad evenly and mound on lettuce. Border each serving with snow peas and peaches. Sprinkle with almonds.

Yield: 6 servings.

Note: To toast almonds, spread nuts on rimmed baking sheet. Bake at 350 degrees until golden, 8 to 10 minutes. Watch carefully and stir once or twice. Remove and cool.

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