Photographed above (with the recipe below) is my version made with Thanksgiving leftovers:
Waldorf SaladIngredients
2 cups white meat - turkey or chicken, finely chopped
2 stalks celery, finely chopped
1 medium apple, finely chopped - A green apple is usually suggested. I had a New York State apple.
1/2 cup of red grapes, finely chopped - Green grapes are used like a green apple to keep the color of the salad green, but I don't care about the color although I do love granny smith apples:).
1/4 cup of walnuts, finely chopped
3 tablespoons of plain Greek yogurt
2 tablespoons of light mayonnaise (Don't use fat-free as it is tasteless.)
1 tablespoon Dijon mustard
Salt and pepper to taste
Directions
1) Using a chef's knife, finely chop the ingredients, one by one, but you can also chop them into larger chunks if you wish. I favor finely chopped to make a creamier salad and sandwich spread that stays on the bread.
2) Add the Greek yogurt, mayonnaise, Dijon mustard, pepper, and taste to determine if you need the salt. I omitted salt because I cooked the bird with salt.
3) Chill and let the flavors marinate before eating as a salad or sandwich between 2 slices of rye or grainy bread.
Bon Appetite!
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