Recipe by Heather U.
This Waldorf-esque cold salad is a wonderful blend of sweet and savory flavors, great for brunch or a noon-time meal. I served this on a bed of romaine lettuce with a side of toasted homemade oatmeal bread. If you'd like, you can toast the pecans first. You may wish to add the nuts just before serving to prevent them from getting soggy. Fresh herbs would make a nice addition (perhaps 1 T of parsley, cilantro, or basil), and you can change the ratio of sweet to savory by manipulating the amount of maple syrup, mustard, and horseradish you add. I hope you enjoy it!
- 8 ounces cooked turkey breast, diced (I used honey-roasted)
- 1 cup apple, with skin,diced
- 1⁄4 cup red onion, chopped
- 1⁄2 cup cucumber, seeds removed,diced
- 1 1⁄2 ounces pecans, chopped
- 2 tablespoons reduced-fat mayonnaise (Hellman's Just 2 Good!)
- 2 tablespoons nonfat plain yogurt
- 1 tablespoon sugar-free maple syrup
- 1 teaspoon prepared horseradish
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh lemon juice
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Place the turkey, apple, onion, pecans, and cucumber in a bowl.
- Squeeze the lemon juice over the top, and mix to combine.
- Make the dressing by whisking together the mayonnaise, yogurt, syrup, and horseradish until smooth.
- Pour the dressing over the turkey mixture, and stir to combine.
- Add salt and freshly ground black pepper to taste.