This Waldorf-inspired turkey salad combines cubes of tender roasted turkey with toasty almonds, juicy red grapes and crunchy celery. The salad is dressed with a glorious honey-mustard dressing seasoned with plenty of zesty lemon. A scoop of this salad served atop crisp lettuce will delight "ladies who lunch!"
Tips and Techniques
* To Toast Nuts: To intensify the flavor of nuts, toast them before adding to your dish. To toast in the oven, spread the nuts in a single layer on a baking sheet. Place in a 350 degrees F oven and toast, shaking the pan occasionally, until they are light golden brown. To toast on the stovetop, place the nuts in a dry sauté pan large enough to accommodate them in a single layer. Place over medium heat and cook, stirring frequently, until they begin to color. Remove from the heat, then immediately remove from the hot pan to stop the browning process.
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