Best Summer Waldorf With Yogurt Tarragon Dressing Recipes

Healthy Waldorf Turkey Salad Sandwiches image

Provided by puppitypup

Time 10m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

1 cup diced cooked turkey
2/3 cup chopped peeled apple
1 celery rib, finely chopped
1/2 cup chopped walnuts, toasted
1/4 cup golden raisin
1/3 cup non-fat vanilla yogurt
1/3 cup fat-free mayonnaise
1/2 teaspoon dried tarragon
1/2-1 teaspoon grated orange peel
1/8 teaspoon kosher salt
1 dash fresh ground pepper
4 whole-wheat sandwich buns, split

Steps:

In a bowl, combine the turkey, apple, celery, walnuts and raisins.
In a separate small bowl, combine the yogurt, mayonnaise, tarragon, orange peel, salt and pepper.
Pour dressing over turkey mixture and stir to coat. Spoon 1/2 cup onto each roll.

Waldorf Salad With Yogurt Dressing image

Provided by Chef Emanuela

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon honey
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 about 2 cups apple, cored and cut into 1/2-inch pieces
1 about 1/2 cup celery, thinly sliced crosswise
1/2 cup halved red seedless grapes
4 boston lettuce leaves
1/2 cup chopped toasted walnuts

Steps:

In a medium bowl, whisk together yogurt and lemon juice and honey; season with coarse salt and ground pepper.
Add apple, celery, red seedless grapes, and toasted walnuts; toss to coat with dressing. Cover; refrigerate until ready to serve, up to overnight.
Divide salad in half; serve each portion on 2 Boston lettuce leaves.

Nutrition Facts : Calories 298.7, Fat 19.9, SaturatedFat 2.2, Cholesterol 1.8, Sodium 622.8, Carbohydrate 28.9, Fiber 5.2, Sugar 20.5, Protein 7.2

Summer Waldorf with Yogurt-Tarragon Dressing image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 9

1 small head fennel, bulb thinly sliced, fronds picked, stalks reserved
2 bone-in, skin-on chicken-breast halves (about 1 1/2 pounds)
Coarse salt and freshly ground pepper
3/4 cup plain yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon finely chopped tarragon
2 heads butter lettuce, such as Bibb, leaves separated
3 plums, pitted and sliced into thin wedges
1/3 cup toasted almonds, coarsely chopped

Steps:

Bring 2 inches of water to a boil with fennel stalks in a large saucepan. Add chicken and 3 tablespoons salt (if chicken is not fully submerged, add water to cover). Reduce heat to medium-low; simmer until a thermometer inserted into thickest parts of chicken registers 165 degrees, 20 to 25 minutes. Transfer chicken to a cutting board; let cool 10 minutes.
Whisk together yogurt, oil, and tarragon; season with salt and pepper. Remove chicken skin, then remove meat from bones and thinly slice against the grain. Divide lettuce, chicken, sliced fennel, and plums among 4 plates. Top with dressing, almonds, and fennel fronds; season with salt and pepper and serve.