ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Harvest Turkey Waldorf Salad

Yield Makes 4 servings
Prep: 15 min., Bake: 10 min.

Ingredients

  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup light mayonnaise
  • 1/2 cup buttermilk
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (6-ounce) bag fresh baby spinach, thoroughly washed
  • 1 medium-size Gala apple, thinly sliced
  • 1 medium-size Bosc pear, thinly sliced
  • 2 cups shredded cooked turkey or chicken
  • 2 celery ribs, thinly sliced
  • 1/3 cup dried cherries
  • 2 ounces blue cheese, crumbled

How to Make It

  1. Place walnuts in a single layer in a shallow pan.

  2. Bake at 350° for 8 to 10 minutes or until lightly toasted, stirring occasionally.

  3. Stir together mayonnaise, next 4 ingredients, and 2 tablespoons water.

  4. Arrange spinach leaves, apple slices, and pear slices on a serving platter; top with turkey, next 3 ingredients, and walnuts. Serve with mayonnaise dressing.

  5. Tip: Get creative with this salad. Substitute dried cranberries and apricots for dried cherries; pecans or almonds for walnuts; and goat cheese for blue cheese.