Another Recipe Kitchen Tested by the Party Saviors
Turkey Waldorf Salad with Apricots and Ginger
CATEGORY: Salad
Cool, crunchy and autumn savory. Perfect for lunch or serve in filo or pastry cups as an appetizer.
SERVINGS: 4
PREP TIME: 30 min.
INGREDIENTS
2 cups diced, cooked turkey 1 Granny Smith apple - peeled, cored and diced 1 cup diced celery 1/2 cup chopped cashews 1/4 cup dried apricots, finely chopped 1/2 cup mayonnaise (regular or low-fat) 1/4 cup sour cream (regular of low-fat) 1 tablespoon apricot preserves 1/8 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground black pepper 1 pkg filo cups or 4 bib lettuce cups
DIRECTIONS
Toss together the turkey, apple, celery, apricot and cashew pieces in a large bowl.
In a small bowl, whisk together the mayonnaise, sour cream, apricot preserves, nutmeg, ginger and pepper.
Add the mayonnaise mixture to the turkey mixture a few spoonfuls at a time, folding in until lightly coated. How much you add is up to your liking. We generally have a little bit of the mayonnaise mixture left over.
These can be served in a bid lettuce cup as a salad or spooned into baked filo cups for an appetizer. Another option is spooning the mixture into pita bread or making a tortilla wrap. Lots of options for this left over turkey salad mix.
