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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.

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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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