Waldorf salad was created at New York's Waldorf-Astoria Hotel in the 1896 not by a chef but by the Maître d'Hôtel Oscar Tschirky. The original version of this salad contained only apples, celery and mayonnaise, and is a great recipe to make so that you can take advantage of all that leftover turkey.
| 1⁄4 | c | lowfat mayonnaise |
| 1⁄2 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1 | tbsp | orange juice |
| 2 | tsp | grated orange peel |
| 3 | c | roasted turkey meat (cubed) |
| 1 | head | romaine lettuce (chopped) |
| 1 | grapefruit | |
| 1 | firm but ripe Bosc pear (peeled, cored, diced) | |
| 1 | tart green apple (peeled, cored, diced) | |
| 1 | c | seedless grapes (halved) |
| 1⁄3 | c | chopped dates |
| 1⁄4 | c | pine nuts (toasted) |
| Salt and pepper to taste |
Prepare the dressing by mixing mayonnaise, yogurt, orange juice, orange peel, salt and pepper in a small mixing bowl.
(Dressing can be prepared 1 day ahead.
Cover and refrigerate.
) Using small sharp knife, cut off peel and white pith from grapefruit.
Cut between membranes to release grapefruit segments.
Cut segments in half.
Place in bowl with chopped lettuce, turkey meat, diced pear, diced apple, halved grapes and chopped dates.
Add dressing to salad and toss to coat.
Transfer salad to leaf-lined bowl.
Sprinkle salad with pine nuts and serve.