With all the produce I'm growing, plus eggs and meat from our chickens and sheep, the kids get pretty excited about us eating meals prepared completely from ingredients we've grown or raised ourselves. This salad is a family favourite - ingredients can be varied depending what you have on hand. The following is the original recipe. The photo above is what I made using our own home-grown food (and in a much larger quantity than the recipe).
Chicken Waldorf Salad
1/4 cup (about) mayonnaise (I use either Budget salad dressing, or a home-made dressing)
1 teaspoon sugar
1/2 teaspoon lemon juice
1 apple
Extra lemon juice
1/2 cup diced, cooked chicken
1/2 cup diced celery
1/4 cup flaked coconut, toasted (I've never used coconut in this recipe)
1 small carrot, cut into thin strips (I seldom use carrot)
Spinach leaves or salad greens (I usually use lots of lettuce leaves, preferably of mixed varieties)
Combine mayonnaise, sugar and lemon juice in a bowl. Cut half apple into slices, dip in additional lemon juice and set aside. Dice remaining apple. Stir diced apple, chicken, celery and 3 TBSP coconut into the mayonnaise mixture. Serve on crisp spinach leaves, garnish with carrot sticks, apple slices and remaining coconut. Makes 1.5 cups or one entrée serving.
Chicken Waldorf Salad
1/4 cup (about) mayonnaise (I use either Budget salad dressing, or a home-made dressing)
1 teaspoon sugar
1/2 teaspoon lemon juice
1 apple
Extra lemon juice
1/2 cup diced, cooked chicken
1/2 cup diced celery
1/4 cup flaked coconut, toasted (I've never used coconut in this recipe)
1 small carrot, cut into thin strips (I seldom use carrot)
Spinach leaves or salad greens (I usually use lots of lettuce leaves, preferably of mixed varieties)
Combine mayonnaise, sugar and lemon juice in a bowl. Cut half apple into slices, dip in additional lemon juice and set aside. Dice remaining apple. Stir diced apple, chicken, celery and 3 TBSP coconut into the mayonnaise mixture. Serve on crisp spinach leaves, garnish with carrot sticks, apple slices and remaining coconut. Makes 1.5 cups or one entrée serving.
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