Food & dining
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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.

    2. In a large bowl, line the bottom with the lettuce. Add the

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    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