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Turkey Waldorf Salad
Makes 8 Servings
*4 cups Shady Brook Farms or Honeysuckle White turkey breast tenderloins, cooked and cubed
*2 ripe apples, cored, seeded and chopped (may peel, if desired)
*20-ounce can pineapple tidbits, drained (2 tablespoons juice reserved)
*1 cup pecan halves
*1 cup celery, chopped
*1/2 cup seedless dark raisins, chopped
*1/2 cup pitted dates, chopped
*1 cup mayonnaise
*2 tablespoons pineapple juice
*1 teaspoon salt or to taste
*Crisp greens
1In a large bowl, combine turkey, apple, pineapple, pecans, celery, raisins and dates.
2Separately, blend mayonnaise and pineapple juice together until smooth. Add mayonnaise mixture and salt to salad; mix thoroughly. Cover and chill in refrigerator for 1 hour.
3Spoon mixture onto luncheon or salad plates lined with crisp greens, dividing evenly. Sprinkle lightly with paprika before serving.
Recipe courtesy of Shady Brook Farms.
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