When it comes to organizing a holiday feast, our family often has larger appetites than our stomachs can accommodate. How about you? I am unsure how we manage this each year, but between my parents and myself, we prepare twice the amount of food that is necessary!
The advantage of over-preparing, of course, is that we enjoy several days of minimal cooking responsibilities due to the abundance of leftovers.
Here is a simple and quick method to utilize some of those turkey leftovers—a Turkey Waldorf Salad. This version includes apples and celery, similar to the traditional Waldorf, but substitutes toasted pecans for walnuts and dried sweetened cranberries in place of grapes.
The salad is assembled swiftly with a sweet and tangy honey mayo sour cream dressing.
TURKEY LEFTOVER RECIPE INGREDIENTS
- 2 cups chopped cooked turkey
- 1/2 cup sliced celery
- 1/2 cup plain low-fat yogurt
- 1 Tbsp mayonnaise
- 1 Tbsp honey
- 1 tsp grated orange rind
- 1/8 tsp salt
- 2 medium oranges, peeled and sectioned lettuce leaves
- 1 cup fresh strawberries halved
- 1 small banana, sliced
Combine turkey and celery; set aside. Combine yogurt and next 4 ingredients; pour over turkey mixture, and toss gently. Cover and chill.
Arrange orange sections on individual lettuce lined plates. Just before serving, add strawberries and banana to turkey mixture; toss gently and spoon onto plates. Cool. Enjoy the FRUIT & TURKEY SALAD-!!!
FRUIT & TURKEY SALAD VIDEO :
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