Appetizer of the Week – DEVILED EGGS WITH BACON and BARBECUE

July 31, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is DEVILED EGGS WITH BACON and BARBECUE. To make this recipe you’ll be needing Hardboiled Eggs, Mayonnaise, BBQ Sauce, Smoked Paprika, Kosher Salt, Dijon Mustard, Chives, and JENNIE-O Turkey Bacon. The Deviled Eggs are 35 calories and 2 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

DEVILED EGGS WITH BACON and BARBECUE
Ingredients

12 hardboiled eggs, peeled
1/2 cup mayonnaise
2 tablespoons barbecue sauce
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 teaspoon Dijon mustard
1 teaspoon chopped fresh chives
2 slices JENNIE-O Turkey Bacon, cooked and cut into 24 pieces
Garnish: chopped fresh chives, smoked paprika.

Directions

1 – Cut eggs in half lengthwise.
2 – Carefully remove yolks and place in medium bowl.
3 – Mash yolks with a fork.
4 – Stir in mayonnaise and barbecue sauce until smooth.
5 – Stir in paprika, salt, mustard and chives.
6 – Spoon mixture into egg white halves.
7 – Top with bacon pieces.
8 – Garnish with chives and paprika, if desired.
9 – Refrigerate until ready to serve.
NOTES:
Take a break from the ordinary with this bold, deviled egg appetizer. Barbecue sauce is mixed in and it’s topped with turkey bacon.

Recipe Yield: Makes 24 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 35
Fat: 2 grams
Saturated Fat: 0.5 grams
Sodium: 120 milligrams
Cholesterol: 80 milligrams
Protein: 3 grams
Carbohydrates: 2 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/deviled-eggs-with-bacon-and-barbecue

Diabetic Dish of the Week – Southern Crab Cakes with Rémoulade Dipping Sauce  

July 20, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week – Southern Crab Cakes with Rémoulade Dipping Sauce. Includes the recipes for the Crab Cakes and Rémoulade Dipping Sauce. To make this recipe you’ll be needing Fresh Lump Crab Meat, Sourdough Breadcrumbs, Green Onions, Fat Free Mayonnaise, Egg White, Spicy Brown Mustard, Hot Sauce, Olive Oil, and Lemon Wedges. There’s only 81 calories and 7 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021!  https://www.diabetesselfmanagement.com/

Southern Crab Cakes with Rémoulade Dipping Sauce
This sunny Southern dish is perfect for soaking up the last days of the summer season! It’s a scrumptious appetizer, perfect to set the tone for a late-summer menu.

Ingredients
10 ounces fresh lump crabmeat
1 1/2 cups fresh white or sourdough bread crumbs, divided
1/4 cup chopped green onions
1/2 cup fat-free or reduced-fat mayonnaise, divided
1 egg white, lightly beaten
2 tablespoons coarse-grained or spicy brown mustard, divided
3/4 teaspoon hot pepper sauce, divided
2 teaspoons olive oil, divided
Lemon wedges (optional)

Directions
1 – Preheat oven to 200°F. Pick out and discard any shell or cartilage from crabmeat. Combine crabmeat, 3/4 cup bread crumbs, and green onions in medium bowl. Add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard, and 1/2 teaspoon hot pepper sauce; mix well. Using 1/4 cup mixture per cake, shape into 8 (1/2-inch-thick) cakes. Roll crab cakes lightly in remaining 3/4 cup bread crumbs.

2 – Heat large nonstick skillet over medium heat; add 1 teaspoon oil. Add 4 crab cakes; cook 4 to 5 minutes per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 teaspoon oil and crab cakes.

3 – For dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard, and 1/4 teaspoon hot pepper sauce in small bowl; mix well.

Serve crab cakes warm with dipping sauce and lemon wedges, if desired.

Yield: 8 servings.

Serving size: 1 crab cake with 1 1/2 teaspoons sauce.

Nutrition Facts Per Serving:
Calories: 81 calories, Carbohydrates: 8 g, Protein: 7 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 30 mg, Sodium: 376 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/southern-crab-cakes-remoulade-dipping-sauce/

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Jennie – O Turkey Recipe of the Week – Deviled Egg Salad

July 2, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Deviled Egg Salad. To make this week’s some of the Ingredients you’ll be needing are Hard Boiled Eggs, Mayonnaise, Hot Pepper Sauce, Bibb Lettuce, Cherry Tomatoes, Red Bell Peppers, Green Onions, JENNIE-O® Turkey Bacon, and more! Also included is a recipe for a Dill Vinaigrette. The Deviled Egg Salad is 205 calories and 2 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Deviled Egg Salad
Made with Bibb lettuce, cherry tomatoes, bell peppers, turkey bacon and a delicious dill vinaigrette this salad is taken to the next level with every holiday’s must-have, deviled eggs.

Total Time – 40 Minutes
Serving Size – Makes 8 Servings

Ingredients

7 – hard-boiled eggs, peeled

3 – tablespoons mayonnaise

1 – tablespoon chopped fresh dill

1 – clove garlic, minced

1/4 – teaspoon hot pepper sauce

1/8 – teaspoon salt

6 – cups torn Bibb lettuce

2 – cups grape or cherry tomatoes, halved

1 – medium red bell pepper, chopped

3 – green onions, sliced

4 – slices JENNIE-O® Turkey Bacon, chopped and crisp-cooked

Dill Vinaigrette

1/3 – cup olive oil

2 – tablespoons tarragon vinegar

1 – tablespoon chopped fresh dill

2 – teaspoons Dijon mustard

1 – clove garlic, minced

1/4 – teaspoon salt

1/4 – teaspoon hot pepper sauce

Directions

1.) Cut eggs in half lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork. Stir in mayonnaise, dill, garlic, hot pepper sauce, and salt. Fill egg white halves with yolk mixture. Set aside.

2.) On large serving platter arrange lettuce, tomatoes, bell pepper and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Top with bacon.

Dill Vinaigrette

3.) In small bowl, whisk together ingredients.

Nutrition
Calories – 205
Protein – 8.1g
Carbohydrates – 3.9g
Fiber – 2g
Sugars – 2.2g
Fat – 17.5g
Cholesterol – 169.9mg
Sodium – 350.1mg
Saturated Fat – 3.3g
https://www.jennieo.com/recipes/deviled-egg-salad/

Buttermilk Coleslaw

July 2, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for a Buttermilk Coleslaw to pass along from Jennie – O. To make the Coleslaw you’ll be needing Green Cabbage, Red Cabbage, Carrots, Onions, Buttermilk, Mayonnaise, Dijon Mustard, Apple Cider Vinegar, Kosher Salt, and freshly Ground Black Pepper. Great side dish for any meal! There’s 106 calories and 6 net carbs per serving. Great side for any meal! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Buttermilk Coleslaw
This homemade coleslaw recipe brings together shredded cabbage, carrots and onion in a tasty buttermilk dressing to compliment your dinner menu.

Total Time – 40 Minutes
Serving Size – Makes 6 Servings

Ingredients
4 – cups shredded green cabbage

1- cup shredded red cabbage

1/2 – cup shredded carrots

1/4 – cup grated onion

3/4 – cup buttermilk

1/4 – cup mayonnaise

1 – tablespoon Dijon mustard

2 – teaspoons apple cider vinegar

2 – teaspoons sugar

Kosher salt and freshly ground black pepper

Directions
1.) In large bowl, combine cabbage, carrots, and onion.

2.) In medium bowl, whisk together buttermilk, mayonnaise, mustard, vinegar, and sugar. Season to taste with salt and pepper. Pour mixture over cabbage mixture. Toss to combine. Refrigerate until serving.

Nutrition
Calories 106

Protein 2.1g

Carbohydrates 8.3g

Fiber 2.1g

Sugars 5.4g

Fat 7.3g

Cholesterol 5.1mg

Sodium 170.4mg

Saturated Fat 1.2g
https://www.jennieo.com/recipes/buttermilk-coleslaw/

Jennie – O Turkey Recipe of the Week – Lettuce Wrapped Turkey Burger Blends

May 21, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Lettuce Wrapped Turkey Burger Blends. To make this week’s recipe you’ll be needing a package of JENNIE-O® Turkey Burger Blends, Mayonnaise, Chipotles in Adobo Sauce, Iceberg Lettuce, Tomato Slices, and Red Onion. There’s 220 calories and 17 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Lettuce Wrapped Turkey Burger Blends
When hunger strikes and you’re short on time, rely on a flavor-packed version of the classic burger. Lean, protein-packed turkey delivers a delectable patty, and chipotle-infused sauce, crisp lettuce, and juicy tomatoes make this a simple, delicious meal for any day of the week.
Total Time – 30 min
Serving Size – Makes 4 Servings

Ingredients
1 – (16-ounce) package JENNIE-O® Turkey Burger Blends

½ – cup mayonnaise

2 – teaspoons canned chipotles in adobo sauce, minced

1 – head iceberg lettuce

tomato slices
red onion slices

Directions
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

2) In small bowl, combine mayonnaise and chipotles.

3) Slice 8 rounds from edge of lettuce head to create 4 lettuce buns.

4) Serve burgers in lettuce buns, with chipotle mayo, tomato slices, and red onion slices.

Nutrition
Calories – 220
Calories from Fat – 70
Total Fat – 8g
Saturated Fat – 2g
Cholesterol – 35g
Sodium – 260mg
Total Carbohydrate – 24g
Dietary Fiber – 7g
Sugars – 6g
Protein – 16g
Vitamin A – 15%
Vitamin C – 20%
Calcium – 2%
Iron – 2%
https://www.jennieo.com/recipes/jennie-o-lettuce-bun-blend-burgers/

Jennie – O Turkey Recipe of the Week – Andouille Turkey Hoagies

April 30, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Andouille Turkey Hoagies. This one is made using JENNIE-O® Andouille Turkey Sausage, a package of shredded Coleslaw Mix, Mayonnaise, Light Sour Cream, Cider Vinegar, Sugar, Hoagie Rolls, and French Fried Onions. Get that grill fired up and enjoy this recipe! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Andouille Turkey Hoagies
Satisfy major cravings with this seriously easy, seriously flavorful hoagie. It starts with turkey sausage loaded with pepper, paprika and garlic, and layers on fresh coleslaw and crispy fried onions.

Total Time – 30 Minutes
Serving Size – 4 Servings

INGREDIENTS
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage, cut into 4 pieces
1 (16-ounce) package shredded coleslaw mix
¼ cup mayonnaise
2 tablespoons light sour cream
2 tablespoons cider vinegar
2 teaspoons sugar
½ teaspoon kosher salt
4 hoagie rolls, toasted
1 cup French fried onions

DIRECTIONS
1) Prepare grill for medium heat. Pierce sausage with a fork and grill 15 minutes, turning occasionally until slightly charred and heated through.
2) In large bowl, combine coleslaw, mayonnaise, sour cream, vinegar, sugar and salt, if desired until well blended.
3) Place sausage in hoagie rolls. Top with coleslaw mixture, and fried onions.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 380
Protein 18g
Carbohydrates 44g
Fiber 5g
Sugars 8g
Fat 15g
Cholesterol 70mg
Sodium 970mg
Saturated Fat 4g
https://www.jennieo.com/recipes/andouille-turkey-hoagies/

Shrimp and Celery Salad

February 14, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Shrimp and Celery Salad. To make this delicious and health dish you’ll be needing Reduced Fat Sour Cream, Mayonnaise, Lime Juice, Grated Lime Zest, Curry Powder, Salt, Deveined and Cooked Medium Shrimp, Celery Stalks and Cucumber. Enjoy! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Shrimp and Celery Salad
Fresh lime, curry powder, and creamy sour cream make a zesty dressing for this refreshing summer salad. Try spooning it onto toasted whole-grain bread for a delicious open-faced sandwich.

Recipe Ingredients:
1/2 cup reduced-fat sour cream
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
11/2 teaspoons curry powder
1/4 teaspoon salt
1 1/2 pounds peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced

Cooking Directions:
1 – Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.
Makes 4 (1 1/2 cups) servings.

Nutritional Information Per Serving (1/4 of recipe; 1 1/2 cups): 330 calories, 17 g fat, 4.5 g saturated fat, 37 g protein, 6 g carbohydrate, 2 g dietary fiber, 670 mg sodium.
https://www.cooksrecipes.com/diabetic/shrimp_and_celery_salad_recipe.html

One of America’s Favorites – BLT

January 18, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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BLT sandwich on toast

A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce and tomato. It can be made with varying recipes according to personal preference. Simple variants include using different types of lettuce, toasting or not, or adding mayonnaise. More pronounced variants can include using turkey bacon or tofu in place of bacon, or removing the lettuce entirely.

Variations on the BLT date to the early 1900s, but it did not achieve widespread popularity until after World War II, when the ingredients became more readily available year-round. Referencing the sandwich by its initials rather than naming the ingredients in full did not become common until the 1970s. Until 2019 the BLT has been ranked as the second most popular sandwich in the US and as the UK’s favourite sandwich, and is frequently referenced or depicted in media and culture. In 2019 the BLT dropped rank and was voted the sixth most popular sandwich in the US, with grilled cheese taking the lead as the most popular sandwich in the US.

 

Although the ingredients of the BLT have existed for many years, there is little evidence of BLT sandwich recipes prior to 1900. The 1903 Good Housekeeping Everyday Cook Book, a recipe by a Dr. Evan Mee for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread. While the 1929 book Seven Hundred Sandwiches does include a section on bacon sandwiches, the recipes often include pickles and none contain tomato.

A BLT sandwich preparation

The BLT became popular after World War II because of the rapid expansion of supermarkets, which allowed ingredients to be available year-round. The initials, representing “bacon, lettuce, tomato”, likely began in the U.S. restaurant industry as shorthand for the sandwich, but it is unclear when this transferred to the public consciousness. For example, a 1951 edition of the Saturday Evening Post makes reference to the sandwich, although it does not use its initials, describing a scene in which: “On the tray, invariably, are a bowl of soup, a toasted sandwich of bacon, lettuce and tomato, and a chocolate milk shake.”

A 1954 issue of Modern Hospital contains a meal suggestion that includes: “Bean Soup, Toasted Bacon Lettuce and Tomato Sandwich, Pickles, Jellied Banana Salad, Cream Dressing, and Pound Cake.” By 1958, Hellmann’s Mayonnaise advertised their product as “traditional on bacon, lettuce, and tomato sandwiches,” suggesting that the combination had been around for some time. However, there are several references to a “B.L.T” in the early 1970s, including in one review of Bruce Jay Friedman’s play entitled Steambath titled: “A B.L.T. for God – hold the mayo.”. The abbreviation used in title references a line of dialogue in the play in which God yells, “Send up a bacon and lettuce and tomato sandwich, hold the mayo. You burn the toast, I’ll smite you down with my terrible swift sword.” The coexistence of the shortened version and the full name suggests this was a period of transition as the abbreviation was popularized.

 

While there are variations on the BLT, the essential ingredients are bacon, tomatoes and lettuce between two slices of bread, often toasted. The quantity and quality of the ingredients are matters of personal preference. The bacon can be well cooked or tender, but as it “carries” the other flavors, chefs recommend using higher quality meat; in particular, chef Edward Lee states “Your general supermarket bacon is not going to cut the mustard.”

Iceberg lettuce is a common choice because it does not add too much flavor while adding crunch. Food writer Ed Levine has suggested that BLT does not require lettuce at all, as it is “superfluous”, a suggestion that Jon Bonné, lifestyle editor at MSNBC, described as “shocking”. Michele Anna Jordan, author of The BLT Cookbook, believes the tomato is the key ingredient and recommends the use of the beefsteak tomato as it has more flesh and fewer seeds. Similarly, chef and food writer J. Kenji Lopez-Alt believes that a BLT is not a well-dressed bacon sandwich; it’s a tomato sandwich, seasoned with bacon. For that reason, he argues that the BLT is a seasonal sandwich since it best made with high-quality summer tomatoes.

The sandwich is sometimes served with dressings, like mayonnaise. The bread can be of any variety, white or wholemeal, toasted or not, depending on personal preference.

 

BLT with avocado

The sandwich has a high sodium and fat content, and has been specifically targeted by UK café chains in an effort to reduce salt and fat. Due to this, low-fat mayonnaise is a common substitute along with low salt bread and less fatty bacon. A more visible solution is to use turkey bacon in lieu of normal bacon. One of the variations on the BLT is the club sandwich, a two-layered sandwich in which one layer is a BLT. The other layer can be almost any sort of sliced meat, normally chicken or turkey.

The BLT has been deconstructed into a number of forms; for example, Edna Lewis and Scott Peacock created a BLT salad in The Gift of Southern Cooking by cutting the ingredients into 1 inch pieces and tossing in mayonnaise. This variation was described by The New York Times writer Julia Reed as “even more perfect than a BLT”.

Vegans and vegetarians may replace bacon with tempeh or tofu as meat analogue instead. Alternatively they can use mock bacon.

 

 

One of America’s Favorites – Pimento Cheese

November 16, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pimento cheese on crackers

In the cuisine of the Southern United States, pimento cheese is a spread or relish made with cheese, mayonnaise and pimentos. Elsewhere, different ingredients may be used. It is served on bread, crackers and vegetables, or in sandwiches.

Pimento cheese has been referred to as the “pâté of the south”, “Carolina caviar” and “the caviar of the South.”

The basic recipe has few ingredients: sharp cheddar cheese or processed cheese (such as Velveeta or American cheese), mayonnaise or salad dressing, and pimentos, blended to either a smooth or chunky paste. Regional ingredients include horseradish, cream cheese, salt and pepper, Louisiana-style hot sauce, Worcestershire sauce, cayenne pepper, paprika, jalapeños, onions, garlic, and dill pickles.

Close-up view of a commercial pimento cheese

Pimento cheese can be served as a spread on crackers or celery, scooped onto corn chips or tortilla chips, mixed in with mashed yolks for deviled eggs, added to grits, or slathered over hamburgers or hotdogs.

A pimento cheese sandwich can be a quick and inexpensive lunch, or it can be served as a cocktail finger food (with crusts trimmed, garnished with watercress, and cut into triangles) or rolled up and cut into pinwheels. It is also a common snack in the Philippines, where it is referred to as cheese pimiento.

Pimento cheese sandwiches are a popular item at the Masters Tournament. Minor controversy ensued in 2013 when the Augusta National Golf Club switched food suppliers for the Masters and the new supplier was unable to duplicate the recipe used by the previous supplier, resulting in a sandwich with a markedly different taste.

 

 

One of America’s Favorites – Waldorf Salad

August 17, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A modern Waldorf salad with green grapes and whole walnuts, served in a glass bowl

A Waldorf salad is a fruit and nut salad generally made of fresh celery, apples, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. The apples, celery, and grapes can all be green, which harmonizes the color palette of the dish.

 

Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896. The Waldorf-Astoria’s maître d’hôtel, Oscar Tschirky, developed or inspired many of the hotel’s signature dishes and is widely credited with creating the salad recipe. In 1896, the salad appeared in The Cook Book by “Oscar of the Waldorf”.

The original recipe was just apples, celery, and mayonnaise. It did not contain nuts, but they had been added by the time the recipe appeared in The Rector Cook Book in 1928.

 

Other ingredients such as chicken, turkey, and dried fruit (e.g. dates or raisins) are sometimes added. Updated versions of the salad sometimes change the dressing to a seasoned mayonnaise (see also: dressings based on mayonnaise) or a yogurt dressing. Modern Waldorf salad may also include the zest of oranges and/or lemons.

A variation known as an “emerald salad” replaces the celery with cauliflower.

 

 

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