Waldorf Salad With Turkey And Apricot - cooking recipe

Ingredients

1/3 c. apricot preserves
1/2 c. nonfat plain yogurt
1 Tbsp. chopped dried tarragon, chives, parsley or curry powder
2 Tbsp. lemon juice
1/2 tsp. grated lemon rind
1/8 tsp. pepper
1 tsp. Dijon mustard
1/2 tsp. salt
1 lb. boneless, skinless cooked turkey or chicken, cubed (see note)
1 red apple and 1 green apple, cut into 1/2-inch dice with skin on
2 stalks celery, cut into 1/4-inch pieces
1/4 c. raisins
6 lettuce leaves
1 Tbsp. parsley or chives

Preparation

Combine preserves, nonfat yogurt, chopped herbs, mustard, lemon juice, lemon rind, salt and pepper in a large mixing bowl.
Stir with spatula until sauce is well blended.
Add turkey, apples, celery and raisins.
Stir to coat.
Correct seasoning with more salt and pepper as needed.
Place a lettuce cup on each of 6 serving plates.
Spoon a mound of salad on each plate.
Garnish each salad with fresh chopped parsley.
This also makes an excellent sandwich filling for a pita bread pocket.
Makes 6 luncheon servings.