Tossed Turkey Waldorf Salad Recipes

Steps:

• In a bowl or measuring cup, whisk together mayonnaise, yogurt, curry powder, cumin, honey, lemon juice, salt and oil.
• In a large salad bowl combine turkey, apples, celery, raisins, walnuts and radicchio or endive. Add dressing, toss together, and serve.

Steps:

• In a small bowl, whisk together the first seven ingredients. In a large bowl, combine the turkey, celery and cranberries. Pour dressing over mixture; toss to coat. Chill for at least 1 hour. , Just before serving, stir in apple and walnuts. Serve on lettuce leaves.

Steps:

• In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
• To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.

Steps:

• 1. Sauté walnuts in butter over medium heat for about 4 minutes, stirring frequently. Toss with sunflower seed and tarragon cool. 2. Thinly slice half of the apple set aside. Cut remaining apple into tidbits toss into a serving bowl with lettuce, celery and half of the walnut mixture. 3. Arrange turkey and apple slices over the top. Sprinkle with remaining walnut mixture and serve with Blue Cheese Dressing.

Steps:

• In a small bowl, whisk together the dressing, juice and honey until emulsified.
• In a large bowl, combine the turkey, celery, apples, raisins and scallions. Pour the dressing over the salad and toss until well coated. Chill until ready to serve.
• Serve on a bed of the lettuce leaves garnished with the nuts.

Steps:

• Soak diced apples in pineapple juice for 2 minutes and drain well. Discard pineapple juice.
• Toss turkey, apples, and celery in mixing bowl.
• In a separate bowl, whisk mayonnaise, yogurt, Greek yogurt, and confectioners sugar together.
• Pour dressing over turkey apple mixture and toss to coat evenly.
• Garnish with chopped walnuts.

Steps:

• In a large bowl, combine first seven ingredients. Drain oranges, reserving syrup, and place in bowl., In a small bowl, whisk together remaining ingredients and reserved syrup; toss with salad. Serve immediately.

Steps:

• Soak currants in the Madeira wine for 30 minutes and then drain, reserving Madeira.
• In a small stainless steel or enameled skillet, over medium heat, reduce the Madeira, orange juice and applejack to 2 tablespoons only. Transfer to a small container and cool.
• Add the remaining mayonnaise ingredients: lemon juice, egg yolk, salt and pepper in a food processor and process in food processor or blender.
• Add oil and process or blend to make mayonnaise. Transfer to a bowl and add the creme fraiche.
• Skin the turkey and trim of any dry edges and shred into pieces. Mix with endive, apple, celery, watercress, grapes, currants and walnuts.
• Toss the mayonnaise gently into the turkey mixed with endive, apple, etc.
• Serve immediately or chill for 2 hours.
• This will last well for 24 hours in the refrigerator, covered.

Steps:

• Sauté walnuts in butter over medium heat for about 4 minutes, stirring frequently. Toss with sunflower seed and tarragon cool. Thinly slice half of the apple set aside. Cut remaining apple into tidbits toss into a serving bowl with lettuce, celery and half of the walnut mixture. Arrange turkey and apple slices over the top. Sprinkle with remaining walnut mixture and serve with Creamy Blue Cheese Dressing.