Ingredients
Quantity | Ingredients |
---|---|
2 cups | torn cooked turkey breast (about 8 oz, cooked weig |
2 stalks | celery, chopped |
2 | red apples, cored and sliced |
1/4 cup | toasted almonds |
1/2 cup | Creamy Tarragon-Yogurt dressing (recipe follows) |
1/3 cup | 1% plain yogurt |
1/4 cup | light mayonnaise |
1 tsp | dried tarragon |
1 tsp | granulated sugar |
1 tsp | red wine vinegar |
1/2 tsp | salt |
1/2 tsp | dijon mustard |
Directions
1. In mixing bowl, combine turkey, celery, apples and almonds. 2. Pour dressing over salad; toss until coated. Serve immediately. Variation: Turkey Salad V�ronique Substitute 2 cups halved seedless green and red grapes for the apples. Dressing: 1. In small bowl, whisk together yogurt, mayonnaise, tarragon, sugar, vinegar, salt and mustard until smooth. 2. Spoon into jar; cover and refrigerate for up to 3 days.
Source: Bone Vivant! by Jan Main, Macmillan Canada, 1997