Waldorf Salad With Turkey And Apricot

• 1/3 c. apricot preserves
• 1/2 c. nonfat plain yogurt
• 1 Tbsp. chopped dried tarragon, chives, parsley or curry powder
• 1 tsp. Dijon-style prepared mustard
• 2 Tbsp. lemon juice
• 1/2 tsp. lemon zest (from 1 lemon)
• 1/2 tsp. salt
• 1/4 c. raisins
• 6 lettuce leaves
• 1/8 tsp. fresh ground black pepper
• 1 lb. cubed, boneless skinless, cooked turkey or chicken
• 1 red apple, diced with skin on and cut into 1/2-inch pieces
• 1 green apple, diced with skin on and cut into 1/2-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 1 Tbsp. fresh chopped parsley or chives

1. Combine the apricot preserves, nonfat yogurt, chopped herbs or curry powder, mustard, lemon juice, lemon zest, salt and pepper in a large mixing bowl.
2. Stir with spatula until the sauce is well blended.
3. Add the cubes of turkey or chicken, diced apples, celery and raisins.
4. Stir to coat the salad ingredients.
5. Correct the seasoning with more salt and pepper as needed.
6. Place a lettuce cup on each of 6 serving plates.
7. Spoon a mound of the salad on each plate.
8. Garnish each salad with fresh chopped parsley or chives.

apricot preserves, nonfat plain yogurt, tarragon, mustard, lemon juice, lemon zest, salt, raisins, fresh ground black pepper, boneless skinless, red apple, green apple, celery stalks, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996440 (may not work)