Submitted by Marilyn Moser-Waxman, Philadelphia
Check out this winning entry from the Women’s Health Source Healthy Recipe Contest. Main Line Health dietitian Judy Matusky, RD of Bryn Mawr and Paoli hospitals reviewed all recipe submissions and selected the winners.
According to Judy, this recipe offers, “A nice blend of lean protein, fruit, nuts and vegetables. I like the use of the yogurt for a low-fat creamy dressing.”
2 cups leftover turkey meat, shredded
2 ribs celery, diced
¼ bunch parsley, chopped
1 apple, such as Gala, Granny Smith or Honey Crisp, cored, diced and doused with a little lemon juice to preserve the color
1 small carrot, grated
1 small parsnip, peeled and grated
½ small celery root, peeled and grated
1 cup red seedless grapes, halved
1/2 cup walnuts, toasted, and coarsely chopped
1/2 cup low-fat Greek yogurt
2 tablespoons mayonnaise or vegan mayo
1 teaspoon honey or agave syrup
1/4 teaspoon salt, plus more as needed
½ teaspoon cinnamon or to taste
Juice of 1 lemon
Juice of 1 orange
Freshly ground black pepper
Salad greens such as baby arugula, baby spinach or spring mix
In a large bowl, combine the turkey, celery, parsley, apple, carrot, parsnip, celery root, grapes and walnuts until combined. In a small bowl, whisk together the low-fat yogurt, mayonnaise, honey or agave syrup, cinnamon, lemon juice, orange juice and ¼ teaspoon salt until well combined. Add the dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
Put the turkey salad on a bed of salad greens.