Recipe by LINDA W.
"A good way to use up Thanksgiving leftovers, this salad is a slightly different take on a Waldorf chicken salad."
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diced, cooked turkey
Granny Smith apple - peeled, cored and diced
dried apricots, finely chopped
low-fat sour cream
ground black pepper
This recipe is DELISH!!!!!! Easy to make and my family LOVED it! Try it, you'll like it!
The recipe suggests using a tortilla wrap, which was not a good combination with this salad. Maybe bread would have given it a better taste. I thought that the sweetness of the apricots and apple sounded good with turkey, but it was not. I will not make this again.
I loved this! The dressing was so good. The only difference was that I used candied pecans.
This is one wonderful salad! You could certainly use chicken if you don't have turkey but I wouldn't change another thing. I had raw cashews so I toasted them in a dry non stick skillet with a tiny bit of sugar. I set aside some nuts & chopped apricots to sprinkle on top. Thanks for a great recipe.
I didn't try this myself, but made it for my fiance. He said it tasted good. Instead of the apple, celery, cashews, dried apricot and spices I used the leftovers of "Waldorf Salad with Walnut Oil Vinaigrette" (from AR) that I'd served for brunch a day or two before. I changed the amounts of mayo and sour cream to 1/3 cup each, but left the amount of apricot preserves the same. Did not serve on tortillas, but rather regular white bread, toasted.
My family loved the Ginger-apricot Turkey salad. Kids are a funny about new foods and they ate it too.
* Percent Daily Values are based on a 2,000 calorie diet.
Gingery-Apricot Turkey Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 329
** Calories from Fat: 150
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