Salad

Turkey with Grapes and Walnuts

From Linda Bladholm’s A Fork on the Road

Salad

This seasonal twist on a Waldorf salad would be at home on the Berkley Beach Cafe’s eclectic menu.

4 cups cooked turkey (about 11/4 pounds), diced

1 cup walnuts, toasted and chopped

1 celery stalk, sliced

2 cups halved seedless red or green grapes

2 small shallots, finely chopped

1/4 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons finely chopped fresh flat leaf parsley

Place all ingredients in a large bowl. Season with salt and black pepper to taste and toss until combined well. Makes 4 to 6 servings.

Per serving: 421 calories (66 percent from fat), 32 g fat (4 g saturated, 6.1 g monounsaturated), 34 mg cholesterol, 16 g protein, 20 g carbohydrates, 3.2 g fiber, 289 mg sodium.

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