Tahoe recipe: No-bake turkey salad a healthy option (for once)

Turkey salad with apples and tarragon is a welcome departure from all those sugar plums.

Turkey salad with apples and tarragon is a welcome departure from all those sugar plums.

First of all, I’m not suggesting you eat raw turkey. What I’m telling you, what I’m singing from the roof tops, what I’m texting and posting on Facebook, is your baking days are over. For now. They will most likely resurface in late January/early February when you accept the fact the snow and, thus, baking, are here to stay for awhile despite the end of the holiday season.

Please do not be upset with me for going all low carb and zero sugar a full week before the new year. I’m not. No way in hell. I’m completely unoriginal when it comes to starting my health kick. I’m a lemming.

I go for New Year’s Day, which is really Jan. 2, because I will not be feeling like looking at a salad on Jan. 1. I will be heavily into the stale chips, warm dip and flat champagne (waste not want not).

This salad recipe, using your leftover turkey, is designed to prepare you for a healthy, yet flavorful, 2015. I absolutely love it and if you didn’t cook a turkey this Christmas just substitute half of a roasted, store-bought chicken.

I serve this on leafy greens which are located in the healthy produce section. You know, the one you have been avoiding since Halloween? Yes, it’s almost time to head your shopping cart in that direction. You can do it.


For the dressing

1/2 sour cream

1 cup mayonnaise

2 tbls sugar

1/4 cup tarragon or red wine vinegar

2 tbls chopped tarragon

salt and pepper to taste

For the salad:

4 cups chopped turkey (light and dark meat) or chopped cooked chicken

1 apple, cored and finely chopped

6 slices crispy bacon crumbled or 6 tbls. Bac-Os (made from soy and way less fattening)

1/2 red onion, finely chopped

1/2 head of iceberg lettuce, chopped

salt and pepper to taste


Mix together all ingredients for salad dressing in medium bowl. Set aside. Mix together all salad ingredients except the salt and pepper in large bowl. Toss with dressing. Salt and pepper to taste.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at simonegrandmain@gmail.com.


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