Curried Turkey Salad with Apples, Cranberries, and Walnuts

Another recipe from my R.S. dinner

Curried Turkey Salad with Apples, Cranberries, and Walnuts

(i substituted the turkey with either potatoes or chicken)
4 cups cooked and chopped turkey
1/2 cup diced apple (pref. granny smith)
1/3 cup chopped sweetened dried cranberries
1/3 cup chopped toasted walnuts

*Curry Dressing (recipe below)In a large bowl, combine all ingredients and stir well. Serve on yourfavorite bread as a sandwich or on a bed of greens as a salad. Servesfour to six.

Dressing:1/2 cup thick yogurt
1/2 cup mayonnaise
2 tablespoons curry powder**
1 tablespoon honeygenerous pinch of saltfresh ground black pepper
Whisk all ingredients until well combined.Recipe Notes: *To toast walnuts, spread a handful of walnuts on abaking sheet. Toast in a preheated 350 degree oven for about fiveminutes or until they are fragrant. Don’t leave them in too long!Allow to cool slightly before chopping and adding to salad.

**If you prefer less spice in your salad, start with one tablespoon of currypowder then taste dressing and add more if desired. I used a full twotablespoons. For the turkey, I used a roasted half turkey breast fromthe deli section of the grocery store, but this would be perfect ifyou have lots of turkey left over from the holidays!

SaladTOSSED SALAD WITH POPPY SEED DRESSINGRomaine lettuceIceberg lettuceParsley sprigsCelery, choppedGreen onions, choppedMandarin orangesWalnutsDRESSING:3/ 4 c. sugar1 tsp. dry mustard1 tsp. salt1/3 c. wine vinegar1 c. salad oil1 tsp. poppy seedTear lettuce into bite-sized pieces. Toss ingredients and chill. Pourdressing over tossed salad just before serving.Dressing: Combine sugar, mustard, salt and vinegar. Add oil slowly,beating constantly with electric or rotary beater. Stir in poppy seedslast.