1/3 c Apricot preserves

1/2 c Non-fat yogurt

2 tb Lemon juice

1 tb Chopped chives, parsley or

-curry powder 1 ts Dijon-style mustard

1/2 ts Lemon zest

1/2 ts Salt

1/8 ts Pepper

1 lb Turkey breast tenderloin

1/4 c Water

1 Red apple with skins, cut

-into 1/2" pieces 1 Green apple with skins, cut

-into 1/2" pieces 2 Celery ribs, cut into 1/4"

-pieces 1/4 c Raisins

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.