Styling by Sheryl Julian and Valerie Ryan; Dina Rudick/Globe Staff

Serves 4

Waldorf salad comes from the Waldorf-Astoria Hotel, where this salad was created in the late 19th century. It has aromatics, crunch, and creaminess, which are a nice combination with white-meat turkey.

½ cup walnuts
1 red leaf or leaf lettuce, cored and torn up
4 slices cooked turkey breast, cut into 2-inch pieces
2 cups seedless red grapes
½ cup pomegranate seeds
¾ cup mayonnaise
Salt and pepper, to taste
1 tablespoon white wine vinegar, or more to taste
2 Granny Smith apples, cored, cut up, and
sprinkled with juice of
½ lemon
¼ cup chopped fresh parsley

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1. In a dry skillet, toast the walnuts, shaking the pan often, for 5 minutes or until they are golden brown.

2. In a large bowl, line the bottom with the lettuce. Add the turkey, grapes, pomegranate seeds, and walnuts.

3. In another bowl, whisk the mayonnaise, salt, pepper, and vinegar. Taste for seasoning and add more vinegar, if you like. The mayonnaise should have a pouring consistency.

4. Sprinkle the salad with dressing. Add the apples in clusters around the edge of the plates. Garnish with parsley. Sheryl Julian