phone icon 1.866.CALL.MLH or 484.580.1000

Well Ahead Community

Main Line Hospital1.866.CALL.MLH Well Ahead Community

Turkey Waldorf Salad

Turkey Waldorf Salad
Submitted by Marilyn Moser-Waxman, Philadelphia

Check out this winning entry from the Women’s Health Source Healthy Recipe Contest. Main Line Health dietitian Judy Matusky, RD of Bryn Mawr and Paoli Hospitals reviewed all recipe submissions and selected the winners.

According to Judy, this recipe offers, “A nice blend of lean protein, fruit, nuts and vegetables. I like the use of the yogurt for a low-fat creamy dressing.”


Ingredients:
2 cups leftover turkey meat, shredded
2 ribs celery, diced
¼ bunch parsley, chopped
1 apple, such as Gala, Granny Smith, or Honey Crisp, cored, diced and doused with a litle lemon juice to preserve the color
1 small carrot, grated
1 small parsnip, peeled and grated
½ small celery root, peeled and grated
1 cup red seedless grapes, halved
1/2 cup walnuts, toasted, and coarsely chopped
1/2 cup low-fat Greek yogurt
2 tablespoons mayonnaise or vegan mayo
1 teaspoon honey or agave syrup
1/4 teaspoon salt, plus more as needed
½ teaspoon cinnamon or to taste
Juice of 1 lemon
Juice of 1 orange
Freshly ground black pepper
Salad greens such as baby arugula, baby spinach or spring mix


Directions:
In a large bowl, combine the turkey, celery, parsley, apple, carrot, parsnip, celery root, grapes, and walnuts until combined. In a small bowl, whisk together the low-fat yogurt, mayonnaise, honey or agave syrup, cinnamon, lemon juice, orange juice and 1/4 teaspoon salt until well combined. Add the dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.

Put the turkey salad on a bed of salad greens.

Yield: 4- 6 people

 
Posted by Main Line Health on 1/28/2013 9:12:55 AM
Read more articles about: Recipes

Turkey Waldorf Salad

Turkey Waldorf Salad
Submitted by Marilyn Moser-Waxman, Philadelphia

Check out this winning entry from the Women’s Health Source Healthy Recipe Contest. Main Line Health dietitian Judy Matusky, RD of Bryn Mawr and Paoli Hospitals reviewed all recipe submissions and selected the winners.

According to Judy, this recipe offers, “A nice blend of lean protein, fruit, nuts and vegetables. I like the use of the yogurt for a low-fat creamy dressing.”


Ingredients:
2 cups leftover turkey meat, shredded
2 ribs celery, diced
¼ bunch parsley, chopped
1 apple, such as Gala, Granny Smith, or Honey Crisp, cored, diced and doused with a litle lemon juice to preserve the color
1 small carrot, grated
1 small parsnip, peeled and grated
½ small celery root, peeled and grated
1 cup red seedless grapes, halved
1/2 cup walnuts, toasted, and coarsely chopped
1/2 cup low-fat Greek yogurt
2 tablespoons mayonnaise or vegan mayo
1 teaspoon honey or agave syrup
1/4 teaspoon salt, plus more as needed
½ teaspoon cinnamon or to taste
Juice of 1 lemon
Juice of 1 orange
Freshly ground black pepper
Salad greens such as baby arugula, baby spinach or spring mix


Directions:
In a large bowl, combine the turkey, celery, parsley, apple, carrot, parsnip, celery root, grapes, and walnuts until combined. In a small bowl, whisk together the low-fat yogurt, mayonnaise, honey or agave syrup, cinnamon, lemon juice, orange juice and 1/4 teaspoon salt until well combined. Add the dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.

Put the turkey salad on a bed of salad greens.

Yield: 4- 6 people

 
Posted by Main Line Health on 1/28/2013 9:12:55 AM
Read more articles about: Recipes
previous  1   next Results 1 - 1 of 1
 
 
Comments
Blog post currently doesn't have any comments.
 
FacebooktwitterYoutube