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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.
TurkeyWaldorfSalad
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
  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.