Recipe of the Week

Recipe of the Week
Turkey Waldorf-Salad


  • 2 cups shredded leftover turkey meat
  • 2 stalks celery, sliced
  • ½ cup celery leaves, coarsely chopped, plus more whole leaves for garnish
  • 1 crisp apple, such as Gala or Macintosh, cored and chopped
  • 1 cup red seedless grapes, halved
  • ½ cup pecans, toasted, and coarsely chopped
  • ½ cup non-fat yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon honey
  • ¼ teaspoon salt, plus more as needed
  • 1 small celery root, peeled and cut into matchsticks
  • Freshly ground black pepper


  • In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined.
  • In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined.
  • Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely.
  • Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
  • To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.

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