Turkey Waldorf Salad

A Healthy and Light Summer Salad...So Yummy!

I love light dishes like this in the summer. They are not too filling on a warm day, but satisfying and healthy. It's a great way to incorporate more fruits into your diet. And we all know how important it is too eat our fruits and vegetables, especially organic. The vitamins are at their peak when the fruit is raw and the fiber is highest when eaten with the peel. This salad has both.

The lightness of the salad comes from the fat-free yogurt dressing. Not only does it give a delicious creamy texture, but it also provides calcium, protein and most importantly: pro-biotics which are so important for digestion and health in general.

The classic waldorf salad does not include turkey, but I like the added protein it provides. Plus it gives the salad more substance and can be eaten as your main course. Of course, you could substitute chicken for the turkey, both work well.

Waldorf Turkey/Chicken Salad
adapted from Cooks.com

6 0z. container of plain low fat yogurt (I used stonyfield organic)

1 tbsp. mayonaise
2 tbsp. honey
1 tbsp. apple cider vinegar (I used organic raw unfiltered)
1/8 tsp. salt
dash of pepper

SALAD:

2 c. cubed cooked turkey or chicken (I used naturally raised turkey which I roasted the day before)
1 c. chopped apple (I used one organic fuji apple and squeezed fresh lemon juice on top to prevent browning before adding to salad)
1 c. halved red grapes (I used organic)
1/2 c. thinly sliced celery (I used organic)
1/2 c. raisins (I plumped them in water, then squeezed out water in paper towels)
lettuce leaves (I used organic romaine)
Handful of walnuts, whole or pieces

In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients except lettuce and walnuts. Pour dressing over salad; toss gently. Cover. Refrigerate 1-2 hours to blend flavors. Stir salad before serving. Serve on 4 lettuce lined plates. Sprinkle with walnuts.