From Linda Bladholm’s A Fork on the Road
Turkey with Grapes and Walnuts
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.