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    Seasonal Recipes

    Recipe: Update classic Waldorf salad with turkey, dried cranberries, and buttermilk dressing

    Turkey Waldorf salad
    Sally Pasley Vargas for The Boston Globe
    Turkey Waldorf salad

    Serves 4

    The classic Waldorf salad, created at the end of the 19th century at the Waldorf Astoria, and traditionally made with chicken, celery, and apples, has stood the test of time. It’s OK to mix it up and add turkey, dried cranberries, and a tangy buttermilk dressing. They give a modern feel to this old favorite. Place a spoonful on top of an avocado half or spread the salad on multi-grain toast for a satisfying lunch or supper to serve guests the day after the holiday. Or make it for yourself when they’ve gone home.

    DRESSING

    cup mayonnaise
    cup buttermilk
    1tablespoon white wine vinegar
    1tablespoon lemon juice, or more, to taste
    1tablespoon chopped fresh chives
    Salt and pepper, to taste

    1. In a bowl big enough to hold all the salad ingredients, whisk the mayonnaise and buttermilk.

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    2. Gradually whisk in the vinegar, lemon juice, chives, salt, and pepper. Taste for seasoning and add more lemon juice, salt, and pepper, if you like.

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    SALAD

    ¾cup broken walnut pieces
    3cups diced, cooked turkey meat
    3stalks celery, diced
    1apple, cored and diced
    ½cup halved seedless red grapes
    cup dried cranberries
    2tablespoons chopped fresh parsley
    Lettuce leaves (for serving)

    1. Set the oven at 350 degrees.

    2. In a baking dish, spread the walnuts. Toast for 8 minutes, turning once or twice, or until fragrant; cool.

    3. To the bowl of dressing, add the walnuts, turkey, celery, apple, grapes, cranberries, and parsley. Stir to coat with the dressing. Taste for seasoning and add more salt and pepper, if you like.

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    4. On each of 4 plates, set 1 or 2 lettuce leaves. Top with salad and sprinkle with parsley. Sally Pasley Vargas

    Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.