TURKEY WALDORF SALAD

FOR THE YOGURT DRESSING:
1/2 cup plain nonfat yogurt
3 Tbsp. reduced calorie mayonnaise
3 Tbsp. cider vinegar
1 Tbsp. sugar
1/8 tsp. ground black pepper
FOR THE SALAD:
2 cups sliced celery
2 cups cooked small shell pasta
2 cups diced cooked turkey breast (12 ounces)
2 cups diced unpeeled Fuji apples
1/4 cup sliced scallions (green onions)
1/3 cup chopped walnuts, toasted*

Combine ingredients for yogurt dressing; set aside.

In a large bowl combine celery with pasta, turkey, apple, scallions and walnuts. Add Yogurt dressing; toss to coat thoroughly.

*To toast walnuts: Place in a small dry skillet over low heat until golden, about 5 minutes, stirring occasionally.

Servings: 4