Recipe by SKYBLUE1963
"Wondering what to do with that left-over turkey? This salad will make turkey into something really exotic, with a fruity, nutty and hint-of-spicy flavor that you will want to enjoy year-round. With so many different variations, this salad has something for everyone! Serve salad on top of salad greens or in a pita shell."
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grated Parmesan cheese
ground black pepper
cubed cooked turkey
halved red seedless grapes
apple, cored and chopped
chopped celery with leaves
chopped red onion
My blue heaven, this is so yummy! I doubled the recipe and took it to a potluck. Thankfully, there was a serving or two leftover to bring home. The combination of flavors works so well, and curry just takes it over the top. Thank you SkyBlue1963.
As tempting as it may be, don't mess around with this recipe too much. It is fabulous!! I made the dressing as-is, but used 1/2 fat free mayo and 1/2 fat free sour cream because I tripled the recipe and ran out of mayo. I stuck my finger in the dressing and tasted it . . . and I got a bit nervous because I wasn't sure this was going to work at all. I almost threw it out but I decided to see it through as see where this recipe was going. No turkey on hand, so I oven baked 3 large breasts with olive oil, salt, and pepper - about 30 minutes. I also only had glazed walnuts, so I chopped them very fine, threw them in, and crossed my fingers that they wouldn't be too sweet. I held my breath and pulled it all together. WOW! WOW!! WOW!!! I'm telling you - the pop of the curry, the zing of the vinegar, the bite of the red onion, the sweet of the fruit, and the salty-peppery chicken was AMAZING. The glazed walnuts added a fun "nut candy" effect that we loved. It is a bit of work to put this together, so make sure you make ALOT of it so you can enjoy it more than once. I have a little left over and can't wait to try it tomorrow after the flavors have really had a chance to blend. Thank you SKYBLUE1963!!
I made a few substitutions just to make due with what I had. I used a pomegranate instead of the grapes, pistachios instead of walnuts, and red wine vinegar instead of apple cider vinegar. I also omitted celery.
It came out yummy - I did make the mistake of adding salt, though. It didn't need any salt. The curry powder is a nice touch.
followed the recipe exactly and it was awesome. I didn't let it sit and it was good, even better after sitting in the fridge for a few hours.
I was prepared for my family to like it and for me to think it was just Ok. Wrong and wrong. It was great, we loved it! It was one of the best salads I've made. I made as instructed with just a few minor changes. Used left over turducken from Christmas, added more mayo, 2 dashes of chipotle pepper (we like heat) and substituted gram masala for the curry (don't think we've found the right brand yet). I'll be making this again for the next holiday with family.
My first review.. I have to review it, I loved it! I made it exactly as listed. I love a combination of textures and tastes, and this salad was soo satisfying.. crisp celery, juicy grapes, crunchy nuts, perfectly done turkey, hint of onion, crunchy/juicy apple. I've already made another batch. And the dressing was perfect.
This recipe is BANGIN'!!!! That is all.
My turkey that was leftover from Thanksgiving was smoked, which gave this salad a very nice flavor. Definitely allow time for the flavors to blend, and make sure your curry is reasonably fresh.
* Percent Daily Values are based on a 2,000 calorie diet.
Sonny's Waldorf Turkey Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 218
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