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Turkey Waldorf Salad

This recipe is a great way to use up leftover Thanksgiving turkey when you just can’t eat another turkey-and-gravy sandwich. Mix diced turkey with tart apples, sweet grapes, creamy mayo, and crunchy walnuts and celery. Serve for lunch atop leaves of butter lettuce, or stuff it into delicate French pastry shells as an elegant appetizer.

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Ingredients

number of servings
1
  • 2 Cup cooked turkey medium dice Added to
  • 1 medium tart crisp apple such as granny smith cored and cut into medium dice Added to
  • 1 Cup seedless red grapes halved Added to
  • 3 medium celery stalks cut crosswise into 1 4 inch pieces Added to
  • 34 Cup mayonnaise Added to
  • 12 Cup walnuts toasted and coarsely chopped Added to
  • 2 tablespoon coarsely chopped fresh italian parsley leaves Added to
  • 1 tablespoon freshly squeezed lemon juice Added to
  • 12 teaspoon kosher salt plus more as needed Added to
  • 14 teaspoon freshly ground black pepper plus more as needed Added to
  • butter lettuce leaves for serving Added to
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Directions

30 min.

Combine all of the measured ingredients in a large bowl. Taste and season with additional salt and pepper as needed. Serve on leaves of butter lettuce, if using.

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