Turkey Waldorf Salad



For salad:

2 cups sliced celery

2 cups diced unpeeled sweet apples

2 cups diced cooked turkey breast (12 ounces)

1/4 cup sliced green onions (scallions)

2 cups cooked small shell pasta

1/2 cup walnuts, coarsely chopped and toasted


For yogurt dressing:

1/2 cup plain nonfat yogurt

3 tablespoons reduced-calorie mayonnaise

3 tablespoons cider vinegar

1 tablespoon sugar

1/8 teaspoon ground black pepper



In a large bowl, combine celery with pasta, turkey, apple, scallions and walnuts. (To toast walnuts, place them in a small dry skillet over low heat until golden brown, about five minutes. Stir them occasionally.)

Blend together all the ingredients for the yogurt dressing. Add dressing to salad and gently mix thoroughly.





Reprinted with permission from Cooking Well: The New Kitchen Garden. ISBN: 978-1-57826-331-8 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.