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This has got to be the ultimate Waldorf salad recipe, a perfect way to use up Thanksgiving leftovers.  Recipe by Chef Brian Witmer for the California Walnut Board.

3 Granny Smith apples, quartered, cored and cut in 1/2-inch dice
2 tablespoons lemon juice
2/3 cup dried cranberries
1 cup diced, smoked turkey breast (from free-range turkey if possible)
3/4 cup red seedless grapes, stemmed and cut in half
1 cup (4 ounces) chopped, toasted walnuts
1 cup (about 3 ribs) thinly sliced celery 3 green onions, thinly sliced
3/4 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon honey
1/2 teaspoon salt
pinch of cayenne pepper
several large leaves butter lettuce or red leaf lettuce

In a large bowl, toss with apples with the lemon juice and set aside. In a small bowl, cover the cranberries with hot water, let sit for 3 - 5 minutes, then drain well and pat dry with paper towels.

Add the cranberries to the apples along with the turkey, grapes, walnuts, celery and green onion, then stir and toss to combine.

To make the dressing, in a small bowl stir the mayonnaise, yogurt, honey, salt and pepper together until smooth. Pour over the apple mixture and stir until the ingredients are evenly coated with dressing. Place each serving of salad on a lettuce leaf.

Nutrition information per serving:
398 calories, 12g protein, 40g carbohydrates, 5g fiber, 444mg sodium, 25g cholesterol, 24g total fat, 3g saturated fat, 2g omega-3.