1/2 cup light mayonnaise
1/2 cup plain low-fat Greek yogurt (or sour cream)
2 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon salt
1/4 teaspoon black pepper
4 cups uncooked bowtie or rotini pasta cooked to al dente then cooled
2 cups diced or shredded turkey breast
1 cup dried cranberries
4 green onions thinly sliced
2 stalks celery thinly sliced
1 (8-ounce) can mandarin oranges, drained
1/2 cup California walnuts
In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt and pepper. Set aside.
In a large bowl, combine pasta, turkey, cranberries, onions, celery, oranges and walnuts.
Pour dressing over the pasta salad and stir to coat completely.
Chill until ready to serve.
Garnish with additional scallions or walnuts, if desired.
This fluffy dip gets its great flavor from shallots and fresh herbs. It’s great for entertaining as it may be prepared several days ahead. Serve with veggies or crackers.
These sticky bun cinnamon rolls are so easy to make. Start with prepared Hawaiian rolls and fill with a bit of cream cheese. The buttery brown sugar and walnut topping is the perfect crunchy balance to the cream cheese filling.
Indulge in a rich and textured appetizer featuring a creamy California Walnut polenta as the base, crowned with tender, brandy-braised walnuts infused with savory demi-glace. A bright, lemon-scented walnut gremolata adds a delightful crunch, while delicate curls of aged parmesan complete this flavorful dish. Perfect on its own or as…
