Turkey Waldorf Salad
Transform Thanksgiving leftovers into delectable Turkey Waldorf Salad! It's a delightful twist on a classic that's perfect for a light meal!
Servings 6
Calories 366kcal
Equipment
Ingredients
Dressing
- ¾ cup mayonnaise
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Salad
- 2 cups cooked turkey shredded or small dice
- 1 small Granny Smith apple cored and small diced
- ½ cup celery thinly sliced
- ½ cup dried cranberries
- ½ cup green grapes cut in half
- ½ cup red grapes cut in half
- ½ cup pecans chopped
- 4 green onions thinly sliced
Instructions
- In a medium bowl, whisk together the mayonnaise, lemon juice, salt, pepper, garlic powder, and onion powder until smooth. Set aside.
- To a large mixing bowl, add the turkey, apple, celery, cranberries, green grapes, red grapes, pecans, and green onions. Add the dressing to the bowl and stir well-coated and combined.
- Cover with plastic wrap, and chill for at least 2 hours before serving. I like to serve this salad over some lettuce leaves, but you can add it to your favorite bread or eat it with crackers.
Notes
- You can serve the salad right away if you wish, it is just better if it has a chance to sit in the fridge and the flavors can mingle.
- You can substitute shredded or diced cooked chicken instead of turkey.
- Golden or regular raisins can be used in place of the cranberries.
- Store any leftovers in the fridge in an airtight container for up to 3 days.
Nutrition
Calories: 366 kcal | Carbohydrates: 19 g | Protein: 12 g | Fat: 28 g | Saturated Fat: 4 g | Polyunsaturated Fat: 15 g | Monounsaturated Fat: 8 g | Trans Fat: 0.1 g | Cholesterol: 43 mg | Sodium: 436 mg | Potassium: 280 mg | Fiber: 3 g | Sugar: 15 g | Vitamin A: 185 IU | Vitamin C: 5 mg | Calcium: 29 mg | Iron: 1 mg