Leftover holiday turkey takes this classic seasonal salad from a side dish to a quick and easy delicious main dish.

Servings: Makes 4 1-1/4 cup servings 

Ingredients:

• 3 tablespoons mayonnaise
• 3 tablespoons whole milk Greek yogurt
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon honey
• 2 cups chopped roast turkey (1/2 to 1-inch chunks)
• 2 apples, cored and chopped into 1/2 to 1-inch pieces
• 1/2 cup sliced or diced celery
• 1 cup halved grapes
• 3/4 cup halves and pieces of roasted walnuts
• Salt and freshly ground pepper to taste
• Butterhead or leaf lettuce leaves for serving
• 1 tablespoon finely chopped fresh tarragon or parsley (optional)

Directions:

1. Combine mayonnaise, yogurt, lemon juice and honey in a small bowl.  Set aside.
2. In a large bowl add turkey, apples, celery, grapes and walnuts. 
3. Add mayonnaise yogurt dressing and gently mix to combine, thoroughly coating all ingredients.
4.  Season with salt and pepper to taste.
5. To serve, arrange lettuce on a plate and top with 1-1/4 turkey apple walnut salad for each serving.  Sprinkle with fresh herbs, if desired.

Tip:

• How To Roast Walnuts in a Toaster Oven: Set the toaster oven to 325°F on the Bake setting. Heat for 3-5 minutes.  Place walnuts on a rimmed pan, spreading them out. Roast for 3-4 minutes, adding additional time in 1-minute increments until nuts are fragrant and golden brown.  This method is slow and reliable with less chance of accidentally burning the nuts.  Let nuts cool.  Note that chopped nuts roast faster than whole nuts.