Tuesday, November 20, 2012

Turkey Waldorf Salad

First created in the 1890s at the Waldorf Hotel in New York City, the traditional Waldorf salad is made of fresh apples, celery and walnuts dressed in mayonnaise and is served on a bed of lettuce as an appetizer. Sometime in the 20th century, it became popular to add diced cooked chicken to make a real meal out of it. It was not a big leap from there for me and many other cooks to decide that this would be an excellent dish for turkey leftovers. After the traditional sandwich and perhaps the turkey pot pie, the turkey Waldorf is a great way to finish off the bits.
(Serves six)

½ cup plain yogurt
½ cup mayonnaise
1 tablespoon white sugar
1 teaspoon lemon juice
⅛ teaspoon salt
3 apples, peeled, cored, and chopped
1 cup thinly sliced celery
½ cup chopped walnuts
1 cup seedless grapes, washed and cut in half lengthwise
2 cups diced cooked turkey



In a medium bowl, whisk together the yogurt, mayonnaise, sugar, lemon juice, and salt.
Stir in the apples, celery, walnuts, grapes and turkey. Chill until ready to serve.

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