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Hawaiian Waldorf Salad

Featured in the September 2012 Consumer Lines.
Recipe compliments of Kapiolani Community College’s A DASH of Aloha.

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Ingredients:

Hawaiian Waldorf Salad

  • 2 cups jicama (choy suey yam), diced in 1/2-inch cubes
  • 3 stalks celery, sliced in 1/2-inch pieces
  • 1/2 pound smoked turkey breast, diced in 1/2-inch cubes
  • 1/3 cup raisins
  • 1/2 of one ripe papaya, diced in 1-inch cubes (about 1 cup)
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon onion, minced and squeezed dry
  • 1 teaspoon fresh tarragon, minced
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • Fresh ground black pepper to taste
  • 4 tablespoons macadamia nut pieces, toasted and cooled
  • 1 head Manoa lettuce, washed and dried

Directions:

  1. Combine jicama, celery, turkey, raisins, and papaya in a large bowl; set aside.
  2. In a separate bowl, mix together mayonnaise, onion, tarragon, lemon juice and zest, mustard, and pepper.
  3. Gently toss mayonnaise mixture with jicama mixture until coated.
  4. Serve on a bed of Manoa lettuce and garnish with macadamia nuts and additional pepper.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
260 calories, 12 g fat, 2 g saturated fat, 25 mg cholesterol, 750 mg sodium, 28 g carbohydrate, 7 g fiber, 15 g sugar, 15 g protein

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