Another Recipe Kitchen Tested by the Party Saviors

Turkey Waldorf Salad with Apricots and Ginger

Cool, crunchy and autumn savory.  Perfect for lunch or serve in filo or pastry cups as an appetizer.
PREP TIME:  30 min.
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
  1. Toss together the turkey, apple, celery, apricot and cashew pieces in a large bowl.
  2. In a small bowl, whisk together the mayonnaise, sour cream, apricot preserves, nutmeg, ginger and pepper.
  3. 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.
  4. 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.