Turkey, Celery Root and Green Apple Salad

I made this delicious salad recently, shared it with my mom for lunch one day, and we both decided it was a winner. It's a great way to use up leftover turkey, or in my case, make it with chicken. You can also use rotisserie chicken and create a wonderful lunchtime salad. This dish is great by itself or as the stuffing for a sandwich. The best part is that you can tailor it to your specific likes. Change the ingredients to suit your taste. I love cranberries, but if you don't, substitute raisins. I love walnuts, but if you prefer pecans, go for it. A few ingredients you don't see everyday, but I think you'll love it. This was the first time I had ever bought celery root!

Turkey, Celery Root and Green Apple Salad

1 celery root, julienned...First, peel with a big knife (the outer layer is very tough), slice thin with a mandolin (or slicer), then julienne. (add a little lemon juice to keep it from turning brown)
1/2 red onion, julienned
1/4 c. fennel, julienned
1 green apple, peeled and julienned (add a little lemon juice to keep it from turning brown)
1/2 c. dried cranberries
1/2 c. walnut pieces
1/4 c. parsley, roughly chopped
1 c. cubed cooked turkey or chicken
salt and pepper to taste

Dressing

1/2 c. low fat plain yogurt, strained. Place yogurt in a strainer lined with a coffee filter for three hours, allowing the liquid to drip out and the yogurt to thicken
1 T. dijon mustard
Mix the two above ingredients for the dressing. I thought the dressing was a little bland and added about 1/4 mayonnaise.

Prep all the ingredients. Combine everything except the turkey and add the dressing and mix. Add turkey last to avoid over mixing. Allow the salad to sit for awhile. It improves over time, like coleslaw. Wait at least an hour before serving. I loved this salad, and it was even better the next day. Try it on a croissant. Enjoy.