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Waldorf salad
by
Hotel head chef,
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- Reduced-fat mayonnaise
- White wine vinegar
- Dijon mustard
- Red apple, cored and chopped
- Sticks of celery, sliced
- Sliced smoked chicken breast, chopped
- Red seedless grapes, halved
- Pecan nuts, roughly chopped
- Bag Italian salad leaves
In a large bowl, mix the mayonnaise, wine vinegar and mustard with some water and season to taste.
Add the apple, celery, chicken, grapes and half the pecans, and lightly mix.
Arrange the salad leaves on a large platter or in two bowls.
Top it with the diced apple mixture and garnish with the remaining pecans.
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