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There's something gratifying about using leftovers to create great-tasting recipes.

If you have turkey breast from Thanksgiving dinner in your refrigerator, use it to add protein to this fresh, lightly dressed Waldorf salad.

The salad is a variation on the traditional Waldorf salad, which is typically a mix of fruit and nuts in a mayonnaise-based dressing.  Adding leftover turkey gives it a low-fat protein boost. 

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Turkey is an excellent source of protein, and it's also a source of vitamin B12, iron and zinc. Compared with other meats, it's is extremely low in fat. A 3-ounce serving of skinless turkey breast supplies just 3 grams of total fat and less than half  a gram of artery-clogging saturated fat.

If you're enjoying  Thanksgiving leftovers this weekend, keep in mind that there are limits on how long you can safely store them.

Though most food-borne illness outbreaks occur in the summer, the holidays deserve special attention, especially when it comes to eftovers. To reduce the chance of food-borne illness, refrigerate or freeze leftovers promptly.

Perishable foods should not be left at room temperature for more than two hours. Divide leftovers into smaller portions and store in shallow containers in the refrigerator. Avoid overcrowding the refrigerator as cold air needs to circulate to keep food safe.

Even when leftovers are properly refrigerated, they should be eaten, frozen or discarded within three to four days. That means you have only until the Monday after Thanksgiving to enjoy them. 

For longer storage, seal items in heavy-duty foil, freezer wrap or freezer bags and then freeze. For optimal taste, use frozen turkey within two months. Always date and identify food packages before storing.

Heat leftovers thoroughly to 165 degrees. When reheating sauces, soups and gravies, bring them to a boil. When reheating leftovers in the microwave, make sure there are no cold spots (favorable conditions in which bacteria can survive) in the food. For safe microwave reheating, cover, stir and rotate foods.

When in doubt about the way a food looks or smells, throw it out. For more information on safe food handling, call the USDA’s Meat and Poultry Hotline at 888-674-6854 or visit www.foodsafety.gov.

Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute. For questions about today’s recipe, call 313-972-1920.

Turkey Waldorf Salad

Serves:  4 (about 1 ½ cups per serving)  / Prep time: 10 minutes  / Total time: 15 minutes

2 cups chopped, cooked turkey breast meat

1 cup red grapes, halved

1 cup chopped crisp apple

1 cup thinly sliced celery

2 cups chopped Romaine lettuce

¼ cup reduced-fat sour cream

2 tablespoons mayonnaise

1 tablespoon skim milk

1 tablespoon sugar

1 teaspoon cider vinegar

½ teaspoon salt

¼ teaspoon black pepper

¼ cup chopped walnuts

In a large bowl, toss chicken, grapes, apple, celery and lettuce. In a small bowl, whisk together sour cream, mayonnaise, milk, sugar, vinegar, salt and pepper. Pour dressing over salad mixture and gently toss until combined. Garnish with walnuts and serve chilled.

Adapted from Wes Martin, Food Network, and tested by Darlene Zimmerman, MS, RD for Heart Smart®, Henry Ford Health System.

291 calories (46% from fat), 15 grams fat (3 grams sat. fat, 0 grams trans fat), 18 grams carbohydrates, 23 grams protein, 359 mg sodium, 65 mg cholesterol, 71 mg calcium, 3 grams fiber. Food exchanges:  2 vegetable, ½ fruit, 3 lean meat, 1 fat.

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