Chicken, celery, apples and walnuts	Waldorf Chicken Salad

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Waldorf Chicken Salad

Source: St. Louis Post-Dispatch, May 21, 1989

Yield: 1 generous entrée salad

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Ingredients

• 4 cups loosely packed torn spinach (torn into bite-sized pieces)

• 1 hard-cooked egg, peeled and grated

• 1/2 cup crated carrots

• 1/2 cup diced cooked chicken, boned and skinned

• 1/2 rib celery, diced (about 1/4 cup)

• 1/4 red apple, unpeeled, diced (about 1/4 cup)

• 1 1/2 Tbsp chopped walnuts

• 1 1/2 Tbsp dark raisins

• Honey mustard dressing (see recipe)

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Preparation

Line 2-quart salad bowl with spinach. Sprinkle egg on spinach. Arrange grated carrots around edge of spinach. Arrange chicken, celery, apple, walnuts and raisins in center. Serve with honey mustard dressing on side.

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Honey mustard dressing

• 2 cups vegetable oil

• 2/3 cup white vinegar

• 1/2 cup honey

• 2 Tbsp lemon juice

• 2 Tbsp granulated sugar

• 1 tsp dry mustard

• 1 tsp paprika

• 1/2 tsp salt

• 1/4 cup plus 2 Tbsp prepared mustard

• 1/2 tsp dried tarragon

Place oil, vinegar, honey, lemon juice, sugar, dry mustard, salt, mustard and tarragon in container of electric blender. Blend for 20 seconds or until well mixed.

Serve with Waldorf chicken salad or any green salad. Refrigerate remaining dressing; shake or stir before using.

Yield: 4 cups