Waldorf Turkey Salad

The blender dressing from this salad is also delicious drizzled over blanched asparagus.

  • Prep time: 15 min
  • Makes: 6 servings

Ingredients

Dressing
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
Salad
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
leaf lettuce

Directions

  1. 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.

  2. For salad: in bowl, combine turkey, grapes, celery and nuts. Add dressing and toss to combine.

  3. Place a lettuce leaf on each salad plate; top with salad.

Tips

  1. To toast nuts, place on baking sheet. Bake at 350°F (180°C) 3-5 minutes.

Gluten Free

  1. Make sure mustard is gluten-free. If you use deli or store- roasted chicken or turkey, make sure it is gluten-free also.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Kid-friendly Ideas

Hard boiled eggs, a wholesome option for school lunchboxes. Charm your pint-sized eaters by decorating eggs with vegetable garnishes to make fun edible creatures.

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