How to Make Waldorf Turkey Salad with New York Honeycrisp Apples
(New York City)
Thanksgiving leftovers are arguably one of the best parts of the holiday! But eating roast turkey on its own for days can get, well, boring. Jazz up all that meat with plump grapes, rich walnuts, and mayo in this modified Waldorf salad. Named for the storied New York City luxury hotel, the Waldorf-Astoria, the salad was created in 1896 for a charity ball by the Waldorf’s maitre d’hotel. Pair it with a glass of New York wine for an elevated fine dining experience right at home. Click here for a downloadable, printable card of this recipe.
2 cups chopped cooked turkey meat
1-2 cups mixed salad greens
2 tablespoons lemon juice
¼ cup raisins and/or dried cranberries
3 tablespoons chopped walnuts
1 cup red seedless grapes
1 celery stalk
½ tablespoon yellow curry powder
¾ cup yogurt
¼ cup mayonnaise
¼ cup orange juice
Salt & pepper to taste
- Wash and prep produce. Peel, core, and chop the apple, cut grapes in half, coarsely chop walnuts, and finely chop celery.
- Put the chopped apple in a large salad bowl. Coat with lemon juice.
- Add turkey, grapes, celery, walnuts, raisins, and/or dried cranberries, and gently combine.
- In a small bowl, combine yogurt, mayonnaise, orange juice, salt, and pepper to make the dressing.
- Gently fold the dressing into the ingredients in the large salad bowl.
- Serve on a bed of mixed salad greens.