Crunchy apples, celery and walnuts mixed with turkey make a crisp, cool salad perfect for a hot summer night -- or anytime. The original combination of apples, celery and mayonnaise was served at the Waldorf Astoria Hotel in New York more than 100 years ago. This version still has the pleasing combination of textures and flavors that has made the salad a classic.
Roast turkey breast can be bought in the deli department. I ask for it to be cut in one piece rather than sliced. You can then cut the piece into small cubes. Smoked turkey or chicken breast can also be used.
I paired the salad with Sesame Crostini. Crostini are Italian "little toasts." Old bread is spread with olive oil and garlic and topped with leftovers, then toasted.
Roast Turkey Waldorf Salad
2 tablespoons mayonnaise
2 tablespoons plain yogurt
2 tablespoons lemon juice
Salt and ground black pepper
2 ribs celery, sliced (about 1 cup)
2 medium red apples, cored and cut into 1/2-inch cubes (about 3 cups)
1 tablespoon broken walnuts, toasted
3/4 pound deli roast turkey breast or smoked turkey breast or leftover chicken breast, cut into 1/2-inch cubes
Several romaine lettuce leaves
Mix mayonnaise, yogurt and lemon juice together in a medium-size bowl. Add salt and pepper to taste.
Toss celery, apples, walnuts and turkey in the mayonnaise sauce. Taste for seasoning and add more salt and pepper, if needed. Place lettuce leaves on 2 dinner plates and spoon salad over lettuce.
Makes 2 servings.
Sesame Crostini
2 slices whole wheat baguette
Olive oil spray
1 clove garlic, cut in half
2 tablespoons shredded cheddar cheese
1 teaspoon sesame seeds
Place baguette, cut side up, on a foil lined tray. Coat with olive oil spray. Rub bread with cut side of garlic cloves, squeezing the juice from the clove as you rub. Sprinkle bread with cheddar cheese and sesame seeds. Place under broiler or in toaster oven for 1 to 2 minutes or until bread toasts and cheese melts. Serve with salad.
Makes 2 servings.
Food on 08/22/2018