Turkey Waldorf Salad
The Waldorf salad has been a favorite American dish since the turn of the 20th Century, but the original mayonnaise-smothered recipe was in need of a makeover to fit into a healthier modern diet. This refreshingly lean version made with crunchy apples, celery, walnuts sweet grapes, and turkey breast is lightened by blending yogurt with a touch of mayonnaise to make a creamy sauce that stays true to the flavor of the original. The result is a salad you’ll want to eat again and again.
This is a perfect way to use leftover turkey meat, or substitute chicken. Serve on lettuce, or use the whole lettuce leaves to make lettuce cups.
- ½ cup low-fat (1%) plain yogurt
- 4 tsp. olive oil mayonnaise
- 1 tbsp. fresh lemon juice
- 1 tsp. raw honey
- ½ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- 2½ cups shredded roasted turkey breast (approximately 12 oz.)
- 2 medium celery stalks, sliced
- 1 medium Granny Smith apple, chopped
- ¼ cup chopped raw walnuts
- 1 cup halved red grapes
- 8 Boston (or Bibb) lettuce leaves
Here are your instructions:
Combine yogurt, mayonnaise, lemon juice, honey, salt, and pepper in a medium bowl; mix well. Set aside.
Combine turkey, celery, apple, walnuts, and grapes in a medium serving bowl; mix well.
Add yogurt mixture; toss gently to blend.
Serve on top of lettuce.