Gingery-Apricot Turkey Salad recipe

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Ingredients

2 cups diced, cooked turkey
1 Granny Smith apple - peeled, cored and diced
1 cup diced celery
½ cup chopped cashews
¼ cup dried apricots, finely chopped
½ cup low-fat mayonnaise
¼ cup low-fat sour cream
2 tablespoons apricot preserves
⅛ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground black pepper

Nutrition Info

329.1 calories
carbohydrate: 23.1 g
cholesterol: 63.3 mg
fat: 16.7 g
fiber: 2.3 g
protein: 23.4 g
saturatedFat: 4.7 g
servingSize: -
sodium: 192.6 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, toss together the turkey, apple, celery, apricot and cashew pieces. Set aside.

  2. In a small bowl, whisk together the mayonnaise, sour cream, apricot preserves, nutmeg, ginger and pepper. Spoon over the salad mixture and fold dressing in until well-blended. Serve over a bed of lettuce in a tortilla wrap or pita pocket.

Recipe Yield

4 servings

Recipe Note

A good way to use up Thanksgiving leftovers, this salad is a slightly different take on a Waldorf chicken salad.

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