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: Hard Boiled

To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.

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