A twist on the traditional Waldorf Salad recipe with shredded turkey, sweetened cranberries, grapes, celery, pecans, apple, and a delicious creme fraiche chive dressing.
or sour cream
or champagne vinegar
(can use another sweet apple)
or 1/2 cup cooked cranberry sauce
Cook The Cranberries: If you don't have cranberry sauce, you'll have to briefly cook the cranberries. Place the cranberries in a medium pan with 3 tablespoons of the maple syrup or honey and then cook over medium heat until the cranberries just collapse, about 10 minutes. Set aside to cool briefly before using.
Make The Yogurt Dressing: Whisk together the olive oil, creme fraiche, yogurt, vinegar, maple or honey, and a pinch of each salt and pepper. Stir in the chives, taste, and add more salt and pepper, as needed.
Dressing can be made without the chives up to 2 days in advance. Stir in the chives just before using.
Assemble The Waldorf Salad: Toss the turkey in the dressing until it is well coated then divide among serving plates and scatter each with the grapes, celery, apple, pecans, and cranberry and serve.
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