2 c. shredded light and dark turkey meat, about 1/2 inch by 2 inches
2 lg. celery ribs, cut in matchstick pieces, 1/4 inch by 1 inch
1 lg. Granny Smith or other tart apple, cut in 1/4 inch dice
1 c. large walnut pieces
1/2 c. golden raisins
1 1/2 c. nonfat plain yogurt
1 tbsp. finely grated orange peel
2 tsp. dried tarragon
Salt and black pepper to taste

In a large bowl, combine turkey, celery, apple, walnuts and raisins. In a smaller bowl, combine yogurt, orange peel, tarragon, salt and pepper. Mix well and toss over turkey salad. Adjust seasonings to taste. Cover; refrigerate at least 1 hour before serving.

NOTE: This salad is wonderful served with leftover cranberry sauce alongside and/or garnished with orange slices. Makes 6 to 8 servings.