Waldorf Turkey Salad

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

Ingredients

: Dressing
1/4 cup / 50 g: EGG Creations! Fat Free Original or Naturegg Omega Plus, 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

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.
For salad: in bowl, combine turkey, grapes, celery and nuts. Add dressing and toss to combine.
Place a lettuce leaf on each salad plate; top with salad.

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:

The same great taste with none of the fat.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.