NATURAL GOURMET

post-holiday fast food

Wondering what to do with all that leftover Thanksgiving turkey? Try this delicious take on the classic Waldorf salad.

The Waldorf salad was invented by Oscar Tschirky, and was served at the opening of the legendary Waldorf Hotel in New York city back in 1893. The original recipe had but three ingredients: apples, celery, and mayo. The New York Times food writer at the time, Oliver Herford, wise-cracked that the Waldorf salad “brought exclusiveness to the masses.”

The key to the creamy deliciousness of this near-magical trio of ingredients is the quality of the mayo, which has traditionally been used to pull the other ingredients together. In this recipe, Chef Jeannette did a clever swap-out: yogurt for mayo. While I have no problem with real, homemade mayo, the yogurt provides a healthy dose of probiotics, an enormous help to your digestive and immune systems. And for goodness sake, use full-fat yogurt. Low-fat varieties have a much higher sugar content. Plus, there’s no reason whatsoever to avoid the fat from organic yogurt made from grass-fed cows.

FEATURED NUTRIENT: Probiotics

Yogurt is a rich source of friendly microorganisms—called probiotics—that keep your gut healthy, improve digestion, and support immunity. But to have any benefit, yogurt has to contain live cultures. The National Yogurt Association has developed a “Live and Active Cultures” (LAC) seal that identifies brands that contain significant levels of live and active cultures. The LAC label means that the yogurt contains at least 100 million cultures per gram at the time of manufacture and after pasteurization. (Remember—a yogurt could be made with active cultures, but that doesn’t mean any are left by the time it gets to the store. You want products that contain active cultures, and that’s what the LAC seal means.)

You can choose Greek or regular yogurt based on personal taste. Regardless, I advise avoiding no-fat and reduced-fat versions. Almost always, manufacturers add more sugar when they take out the fat. Remember, live yogurt cultures contain enzymes that break down lactose, so many individuals who are otherwise lactose-intolerant find that they can enjoy yogurt with no problems.

NOTES FROM CHEF JEANNETTE If you don’t have a fresh orange on hand, you can either swap the juice and zest for 1 Tbs. lemon juice and 1 tsp. zest, or use 1 Tbs. of frozen organic juice concentrate. The orange flavor will be stronger and zippier, and you may need less honey. If you have any leftover dried fruit from your turkey stuffing, throw it in! This salad tastes terrific with a handful of dark or golden raisins or chopped unsulfured apricots. POST-THANKSGIVING WALDORF SALAD

Serves 4 as a side dish

Along with probiotic-packed yogurt, this light-bright take on the classic dish features fresh fruit and nuts for minerals, antioxidants, and fiber. 3 Tbs. plain organic yogurt 3 Tbs. fresh squeezed orange juice + 1 tsp. orange zest 1 Tbs. organic mayonnaise (or plain yogurt) 2 tsp. raw honey, or to taste 6 cups chopped Romaine lettuce 1½ cups diced cooked turkey breast 1 large crisp red apple (such as Fuji or Pink Lady), cored and finely chopped 4 large celery stalks, thinly sliced 1 cup seedless concord grapes, halved ⅓ cup toasted walnuts, coarsely chopped 1. In small bowl, combine yogurt, orange juice and zest, mayonnaise, and honey, and whisk until smooth.

2. In salad bowl, combine lettuce, turkey, apple, celery, grapes, and walnuts. Drizzle dressing over all, and toss gently to coat. Per serving: 360 cal; 33g prot; 17g total fat (3g sat fat); 20g carb; 75mg chol; 140mg sod; 3g fiber; 15g sugars

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