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 rich chocolate cake flavored with peppermint is perfect for the holidays. It’s drizzled with a rich chocolate peppermint glaze and finished with walnuts and crushed peppermint candies. Kitchen Hack: Use dental floss to expertly cut your bundt cake. Learn more.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
This classic carrot cake is moist and flavorful and is loaded with crunchy California walnuts. A fluffy cream cheese frosting is the perfect finish.
