With its wonderfully contrasting tastes and textures, this salad makes a satisfying main course that is luxurious without containing a lot of saturated fat. It is the perfect recipe for roast turkey leftovers.

Ingredients

200 g fusilli (pasta spirals)
150 g plain low-fat yogourt
4 tablespoons low-fat mayonnaise
1 teaspoon white wine vinegar
2 teaspoons Dijon mustard
4 tablespoons chopped fresh tarragon
250 g skinless boneless roast turkey, cubed
2 celery stalks, cut into fine strips
120 g black grapes, or a mixture of black and green grapes, halved
1⁄3 cup pecans, toasted and roughly chopped
pepper to taste
sprigs fresh tarragon to garnish
mixed green salad to serve (optional)

Nutrition Facts

Per serving: 394 calories, 27 g protein, 14 g total fat, 2 g saturated fat, 46 mg cholesterol, 39 g total carbohydrate, 10 g sugars, 4 g fibre, 318 mg sodium.