I should have posted this shortly after Thanksgiving and probably not now in the middle of the winter...But if you had the foresight to do some adequate grocery shopping as I did yesterday...Hopefully you have the ingredients in your house to fix you and your significant other, a nice healthy salad for this afternoon, when you two are snuggled together watching a movie...(Before the big game tonight)
I got this recipe from our friends at Food and Wine. The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt, and chopped herbs.
- 1 cup(s) (4-ounce) walnuts
- 3/4 cup(s) low-fat plain Greek yogurt
- 1/4 cup(s) low-fat mayonnaise
- 1/4 cup(s) flat-leaf parsley, chopped
- 1/4 cup(s) snipped chives
- 1 tablespoon(s) chopped tarragon
- Freshly ground pepper
- 1 1/4 pound(s) (4 cups) roast turkey, diced
- 3/4 cup(s) dried cranberries
- 8 ounce(s) (8 packed cups) mixed greens, such as baby kale, baby arugula, and chopped radicchio
- 2 tablespoon(s) extra-virgin olive oil
- 1 tablespoon(s) freshly squeezed lemon juice
- Preheat the oven to 350 degrees F. Spread the walnuts in a pie plate and toast for about 10 minutes, until golden and fragrant. Let cool, then coarsely chop the nuts.
- In a large bowl, whisk the yogurt with the mayonnaise, parsley, chives, and tarragon and season with salt and pepper. Fold in the turkey, cranberries, and walnuts.
- In another bowl, toss the mixed greens with the oil and lemon juice; season with salt and pepper. Mound the salad on a platter and top with the turkey salad. Serve right away.
Eat well my friends!