Turkey Waldorf Salad

An American classic, Waldorf salad gets its name from the majestic Waldorf-Astoria Hotel in New York City, where it was first served in[ 1896. Crunchy, sweet, savory, and satisfying, it is the perfect use for leftover turkey and all those beautiful fruits and nuts from your Thanksgiving table centerpiece. Chopped ripe pears are a great addition; this tasty salad can also be served on a bed of crunchy butter lettuce in place of the celery root.]

Total Time:
20 min
Prep:
20 min

Yield:
4-6 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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    This recipe is featured in:

    Top Thanksgiving Leftovers