American · Lunch
Turkey Waldorf Salad
Diced roast turkey breast tossed with crisp apple, celery, and toasted walnuts in a lemony yogurt dressing. Sweet grapes and dried cranberries add contrast, all served over butterhead lettuce leaves. A cold no-cook American composed salad built around leftover poultry and orchard fruit.
$5
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
508Calories
50.5gProtein
21.2gFat
32.5gCarbs
24.6gSugar
4.5gFiber
218mgSodium
134mgChol
3.1gSat Fat
681mgPotassium
126mgCalcium
1.8mgIron
0.3mcgVitamin B12
8.2mgVitamin C
gluten-free
egg-free
protein-rich
herb-salt
hidden-gems
gluten-free
quick-lunch
Instructions
1
Prep
Dice the turkey, apple, and celery. Halve the grapes. Toast the walnuts in a dry skillet over medium heat, stirring frequently, until light gold and fragrant, about 4 minutes. Chop the toasted walnuts.
2
Whisk
Whisk the plain yogurt, lemon juice, salt, and pepper in a large bowl until smooth and pourable.
3
Toss
Add turkey, apple, celery, grapes, cranberries, and walnuts to the bowl and toss until every piece is lightly coated.
4
Plate
Line a plate with the butterhead lettuce leaves and spoon the salad on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g cooked roast turkey breast
- 11 apple (150g)
- 22 celery stalk (100g)
- 2/3 cup70g walnuts
- 2/3 cup100g red grapes
- 4 tbsp30g dried cranberries
- 8 tbsp120g plain yogurt
- 4 tsp4 tsp lemon juice
- a pinch of salt and black pepper
- 44 butterhead lettuce leaves
