Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

November 17, 2011

Healthy Cooking Club~Featuring Turkey Waldorf Salad

The other night I attended our monthly, scheduled Healthy Cooking Meeting.  Healthy Cooking Group was formed through a local mother's club organization I belong to and I've been a member for around six years, or so. 

Every month Healthy Cooking Group, a group of around 15,  meets at a different member's home for dinner.  This month dinner was held at Mendy's house and the theme was healthy Thanksgiving dishes.  We drink wine, sample all the food, talk about where we found our recipe and what's in it and catch up with each other.

Danielle and I, just as we're sitting down to dinner.
Alice made this fig, caramelized onion and blue cheese bruschetta that was gobbled up almost immediately...So good! 
















Mendy's pumpkin soup topped with blue cheese and scallions...

Our group for the night; Corina, Geri, Danielle, Alice, Mendy, Cathy and Lisa.















On my plate, I had some pumpkin orzo, stuffing, Italian kale stuffing, and probably my favorite of the evening; turkey waldorf on endive.















I'm not hosting Thanksgiving this year, but I think I may still roast a turkey JUST to have the leftovers to make this to-die-for, low calorie turkey waldorf that Corina prepared for us.

Here's the recipe:

Turkey Waldorf Salad

Makes 4 servings

Ingredients:

1 cup chopped cooked turkey
½ cup craisins
1 medium crisp red apple, cored and chopped
½ cup celery, chopped
¾ cup seedless grapes
2 T raisins
¼ cup chopped walnuts
½ container low fat or non fat vanilla yogurt
1 T freshly squeezed lemon juice
1 T light mayo
4 cups washed, stemmed spinach leaves or mixed greens

Directions:

1. Combine turkey, craisins, apple, celery, grapes, raisins, and walnuts.

2. Mix the vanilla yogurt together with the lemon juice and light mayo. Toss with the turkey mixture. Chill for a couple of hours if desired.

3. Serve over a bed of spinach leaves or mixed greens or in Endive.


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