2 c. shredded light & dark turkey meat, about 1/2" x 2"
2 lg. celery ribs, cut in matchstick pieces, 1/4" x 1"
1 lg. Granny Smith apple, diced
1 c. lg. walnut pieces
1/2 c. raisins
1 1/2 c. plain yogurt
1 tbsp. grated orange peel
2 tsp. tarragon
Salt & pepper to taste

1. In large bowl combine turkey, celery, apple, walnuts and raisins.

2. In smaller bowl, combine yogurt, orange peel, tarragon, salt and pepper. Mix well and toss over turkey salad. Cover and refrigerate at least 1 hour before serving. This is wonderful served with cranberry sauce.