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7 March, 2013

Cornish Hen Waldorf Salad

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Cornish Hen Waldorf Salad

Waldorf salad is generally very easy and good for lunch. Fruit isn’t normally mixed with mayonnaise or roasted poultry, but the addition of it makes this salad refreshingly light, and ultimately filling. It will say in the fridge for a few days too, so it’s great to make extra and have it around. If you do plan on storing itt hough, don’t pre-mix the lettuce or it will get soggy. Add it right before you are ready to eat.

Ingredients: Cornish game hens (pre roasted, leftover from Tuesday. 1 Cornish hen will feed 1 person. Substitutions can be made with other types of poultry) 3-4 tbsps mayo (depending on how much you like mayo, this amount changes), 1/2 cup walnuts, 1 tbsp honey, juice from half of a lemon, 1 crisp apple (such as Gala or Granny Smith), 1 cup grapes, 2-3 ribs of celery, 2 tsbps flat leaf parsley, salt and pepper are optional because the roasted poultry should have enough seasoning, optional: delicate type of lettuce

Preheat oven to 350. Spread the walnuts in one even layer and roast for 8-10 minutes.

Chop everything that can be chopped (Cornish hen, apples, grapes, celery) and mix it with everything that can be mixed (mayo, honey, lemon juice, parsley). If you’d like to make it more substantial, add butter lettuce (or another delicate lettuce, such as frisee. Romaine will compete with the poultry, and you really want the flavor of the roasted poultry to be the standout)


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