Recipe for turkey Waldorf salad
Serves 4
Waldorf salad comes from the Waldorf-Astoria Hotel, where this salad was created in the late 19th century. It has aromatics, crunch, and creaminess, which are a nice combination with white-meat turkey.
½cup walnuts1red leaf or leaf lettuce, cored and torn up4slices cooked turkey breast, cut into 2-inch pieces2cups seedless red grapes½cup pomegranate seeds¾cup mayonnaiseSalt and pepper, to taste1tablespoon white wine vinegar, or more to taste2Granny Smith apples, cored, cut up, and sprinkled with juice of ½ lemon¼cup chopped fresh parsley
1. In a dry skillet, toast the walnuts, shaking the pan often, for 5 minutes or until they are golden brown.
2. In a large bowl, line the bottom with the lettuce. Add the turkey, grapes, pomegranate seeds, and walnuts.
3. In another bowl, whisk the mayonnaise, salt, pepper, and vinegar. Taste for seasoning and add more vinegar, if you like. The mayonnaise should have a pouring consistency.
4. Sprinkle the salad with dressing. Add the apples in clusters around the edge of the plates. Garnish with parsley. Sheryl Julian
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