Turkey Salad Veronique

Turkey Salad Veronique

Savor the deliciousness of your bird the day after Thanksgiving and incorporate it into this dish – and be extra thankful for the amazing nutritional benefits that are packed into so many incredible flavors. The walnuts that are added to this recipe provide monounsaturated and polyunsaturated fats that are cardio-protective. Studies show that walnuts significantly lower bad LDL cholesterol and might protect against coronary artery disease. There is a distinct nutritional advantage that walnuts have over other nuts: They contain approximately 7% omega-3 fatty acids, further promoting heart health.Another ingredient that will help keep your heart pumping strong: grapes. Red seedless grapes contain resveratrol, a natural polyphenol, which has been shown to increase nitric oxide production, lowering levels of oxidized low-density lipoprotein, resulting in cardiovascular benefits.

During this time of year, show your appreciation for your heart and feed it these amazing nutrients!

Recommended

1/2 cup non-dairy mayonnaise
2 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
1 lb leftover turkey, diced
1 cup red seedless grapes, quartered
1/3 cup walnut pieces
1/3 cup celery, finely dice
1/3 cup onion, finely dice
1/3 cup cooked egg white, small dice
1 tbsp fresh parsley, chopped (substitute dry parsley if fresh is not available)
Mix non-dairy mayonnaise, Dijon mustard, salt and pepper. Add reminder of ingredients and lightly toss. Cover and refrigerate for 30 minutes before serving.