Turkey Waldorf Salad
One of the best side benefits of preparing lots of food all day for a Thanksgiving feast are the leftovers (& not just the relatives!). And after spending all day cooking, who wants to cook again soon. So, Friday’s food is straight up what is left over from Thursday, by Saturday, however, maybe some crunchy greens are in order, that way you can still enjoy pie. Here is Turkey Waldorf Salad, an easy way to use up more of the leftover turkey. Add any additional leftover veggies you prefer, and serve the salad with leftover rolls. Keep it simple and delicious. While you are shopping at the Downtown Marquette Farmers Market on Saturday morning, you can pick up any fill in ingredients you may want: Brussels sprouts from Slagle’s Family Farm, celery, celery root (if you want it, can use Kolrabi) and honey.
Total Time: 20 min
Yield: 4-6 servings
2 cups shredded leftover turkey meat
2 stalks celery, sliced
1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish
1 crisp apple, such as Gala or Macintosh, cored and chopped
1 cup red seedless grapes, halved
1/2 cup pecans, toasted, and coarsely chopped
1/2 cup non-fat yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/4 teaspoon salt, plus more as needed
1 small celery root, peeled and cut into matchsticks
Freshly ground black pepper
In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.
Recipe courtesy of Wes Martin
Read more at: http://www.foodnetwork.com/recipes/turkey-waldorf-salad-recipe.html?oc=linkback