Saturday, November 01, 2008

Rehoboth Beach Waldorf Salad

The summer before I started high school, Mom and her friend Ann rented a cottage at Rehoboth Beach, and the ladies and all us kids (six from our family and Ann's four) all spent the a very casual week at the beach while the dads stayed behind and worked. So that they would have to cook as little as possible during vacation, we roasted a big turkey on the first day. After that, variations of turkey leftovers were served. On the evening that Diana Spencer wed Prince Charles, we planned to visit the neighbors down the way, who had a small black and white television so we could watch the wedding. Before going, the moms put out a "wedding" buffet spread. That night, the turkey was made into a cool and summery Waldorf Salad:

Waldorf Salad
4 apples, peeled, cored, and diced
1 cup of seedless grapes, cut in half
1/2 cup of walnuts -- toasted in the oven for about 10 minutes, then coarsely chopped
2 stalks of celery, chopped
1 cup cooked turkey (or chicken) diced
enough mayonnaise to hold it all together
salt and pepper to taste

Adjust ingredients to your liking. To serve, arrange some pretty lettuce leaves in a bowl, then add the Waldorf salad, and sprinkle with paprika.

1 comment:

Nicole (Nico's Eats) said...

I really like Waldorf salad, and I am so glad you posted this recipe. I will be making it soon.