Gingery-Apricot Turkey Salad

Gingery-Apricot Turkey Salad

6 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
Recipe by  LINDA W.

“A good way to use up Thanksgiving leftovers, this salad is a slightly different take on a Waldorf chicken salad.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large bowl, toss together the turkey, apple, celery, apricot and cashew pieces. Set aside.
  2. In a small bowl, whisk together the mayonnaise, sour cream, apricot preserves, nutmeg, ginger and pepper. Spoon over the salad mixture and fold dressing in until well-blended. Serve over a bed of lettuce in a tortilla wrap or pita pocket.

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Reviews (6)

Rate This Recipe


This recipe is DELISH!!!!!! Easy to make and my family LOVED it! Try it, you'll like it!



The recipe suggests using a tortilla wrap, which was not a good combination with this salad. Maybe bread would have given it a better taste. I thought that the sweetness of the apricots and apple sounded good with turkey, but it was not. I will not make this again.



I loved this! The dressing was so good. The only difference was that I used candied pecans.

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Amount Per Serving (4 total)

  • Calories
  • 329 cal
  • 16%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 23.1 g
  • 7%
  • Protein
  • 23.4 g
  • 47%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 193 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Turkey Salad


next recipe:

Boar's Head(R) Maple Honey Turkey Waldorf Salad