Waldorf Turkey Salad
The blender dressing from this salad is also delicious drizzled over blanched asparagus.
- Prep time: 15 min
- Makes: 6 servings
|1/4 cup / 50 g||Naturegg Omega Plus cracked eggs, well shaken|
|2 tbsp / 30 ml||lemon juice|
|1 tbsp / 15 ml||chopped fresh parsley|
|2 tsp / 10 ml||Dijon mustard|
|1 tsp / 5 ml||chopped fresh tarragon or 1/4 tsp (1 mL) dried tarragon|
|1/2 cup / 125 ml||vegetable oil|
|1/2 tsp / 2 ml||each salt and pepper|
|3 cup / 750 ml||diced cooked turkey or chicken|
|1 cup / 250 ml||halved seedless red grapes|
|1/2 cup / 125 ml||finely diced celery|
|1/2 cup / 125 ml||coarsely chopped walnuts or pecans, toasted|
For dressing: in blender, combine liquid eggs, lemon juice, parsley, mustard and tarragon; blend well. With motor running, slowly drizzle in vegetable oil. Blend in salt and pepper.
For salad: in bowl, combine turkey, grapes, celery and nuts. Add dressing and toss to combine.
Place a lettuce leaf on each salad plate; top with salad.
To toast nuts, place on baking sheet. Bake at 350°F (180°C) 3-5 minutes.
Make sure mustard is gluten-free. If you use deli or store- roasted chicken or turkey, make sure it is gluten-free also.
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.Learn More