Food & dining

Recipe for turkey Waldorf salad

Styling by Sheryl Julian and Valerie Ryan; Dina Rudick/Globe Staff

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 walnuts
1red leaf or leaf lettuce, cored and torn up
4slices cooked turkey breast, cut into 2-inch pieces
2cups seedless red grapes
½cup pomegranate seeds
¾cup mayonnaise
Salt and pepper, to taste
1tablespoon white wine vinegar, or more to taste
2Granny Smith apples, cored, cut up, and
sprinkled with juice of
½ lemon
¼cup 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.

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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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