Gingery-Apricot Turkey Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A good way to use up Thanksgiving leftovers, this salad is a slightly different take on a Waldorf chicken salad. Ingredients:
2 cups diced, cooked turkey |
1 granny smith apple - peeled, cored and diced |
1 cup diced celery |
1/2 cup chopped cashews |
1/4 cup dried apricots, finely chopped |
1/2 cup low-fat mayonnaise |
1/4 cup low-fat sour cream |
2 tablespoons apricot preserves |
1/8 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/8 teaspoon ground black pepper |
Directions:
1. In a large bowl, toss together the turkey, apple, celery, apricot and cashew pieces. Set aside.
2. In a small bowl, whisk together the mayonnaise, sour cream, apricot preserves, nutmeg, ginger and pepper. Spoon over the salad mixture and fold dressing in until well-blended. Serve over a bed of lettuce in a tortilla wrap or pita pocket.
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