Sonny's Waldorf Turkey Salad

Sonny's Waldorf Turkey Salad


"Wondering what to do with that left-over turkey? This salad will make turkey into something really exotic, with a fruity, nutty and hint-of-spicy flavor that you will want to enjoy year-round. With so many different variations, this salad has something for everyone! Serve salad on top of salad greens or in a pita shell."

Ingredients 1 h 30 m {{adjustedServings}} servings 334 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).
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  • Cook's Note:
  • Four tips to make it more to your liking: Substitute any fruit with apricots, dried cranberries, or raisins. You can use fat-free mayo, yogurt, or sour cream instead of regular mayo. Use chicken or tuna, or omit the meat for veggie version. You can substitute any nut; most popular is pecans.
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Reviews 15

  1. 17 Ratings


My blue heaven, this is so yummy! I doubled the recipe and took it to a potluck. Thankfully, there was a serving or two leftover to bring home. The combination of flavors works so well, and curry just takes it over the top. Thank you SkyBlue1963.

Deborah McCarthy

As tempting as it may be, don't mess around with this recipe too much. It is fabulous!! I made the dressing as-is, but used 1/2 fat free mayo and 1/2 fat free sour cream because I tripled the recipe and ran out of mayo. I stuck my finger in the dressing and tasted it . . . and I got a bit nervous because I wasn't sure this was going to work at all. I almost threw it out but I decided to see it through as see where this recipe was going. No turkey on hand, so I oven baked 3 large breasts with olive oil, salt, and pepper - about 30 minutes. I also only had glazed walnuts, so I chopped them very fine, threw them in, and crossed my fingers that they wouldn't be too sweet. I held my breath and pulled it all together. WOW! WOW!! WOW!!! I'm telling you - the pop of the curry, the zing of the vinegar, the bite of the red onion, the sweet of the fruit, and the salty-peppery chicken was AMAZING. The glazed walnuts added a fun "nut candy" effect that we loved. It is a bit of work to put this together, so make sure you make ALOT of it so you can enjoy it more than once. I have a little left over and can't wait to try it tomorrow after the flavors have really had a chance to blend. Thank you SKYBLUE1963!!


I made a few substitutions just to make due with what I had. I used a pomegranate instead of the grapes, pistachios instead of walnuts, and red wine vinegar instead of apple cider vinegar. I also omitted celery. It came out yummy - I did make the mistake of adding salt, though. It didn't need any salt. The curry powder is a nice touch.