Recipe for Turkey-Waldorf Salad with Maple-Mustard Mayonnaise 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
DRESSING ----------------
1 cup Light mayonnaise
1/4 cup Dijon mustard with seeds
1/4 cup Pure maple syrup
2 tsp Prepared horseradish
----------------- Salad ----------------
2 sm Tart apples, unpeeled
1/2 lb Cooked turkey, preferably white meat, cut into 1/2" cubes
1 cup Finely chopped celery
1/2 cup Chopped green onions, * see note
2/3 cup Toasted pecans, coarsely chopped
4 slc Reduced-fat bacon (such as turkey bacon) crisp drained and crumbled
3 tbl Chopped fresh Italian parsley, divided
Salt and freshly ground black pepper
Instructions:
Instructions: To make dressing: Combine ingredients in bowl and whisk to blend. (Can be prepared 1 day ahead. Cover and refrigerate until needed.)

To make salad: Halve and core apples. Then cut into paper-thin slices and cut slices in half. Place apples, turkey, celery, green onions, pecans, bacon and 2 Tablespoons parsley and dressing in large bowl and mix well.

Season to taste with salt and pepper. (Salad can be prepared several hours ahead. Cover and refrigerate.)

When ready to serve, line bowl or serving platter with lettuce or spinach leaves. Mound salad in center and sprinkle remaining 1 Tbsp parsley over top.

NOTES :
* Including 2 inches of green stems. To toast pecans, spread nuts on rimmed baking sheet. Bake at 350 degrees or until just lightly browned, 5 - 8 minutes. Watch carefully and stir once or twice. Remove, cool and chop.

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