White Wedding Salad
  • Servings: 12
  • 2 cups white chicken or turkey meat, diced
  • 3 cups celery cubes
  • Whites of 4 hard cooked eggs
  • 1 cup blanched almonds
  • 1 cup blanched Brazil nuts
  • 1/2 cup shredded coconut
  • 1 1/2 cups mayonnaise
  • 1/2 pint heavy cream, whipped
  1. Combine the diced white chicken or turkey in a bowl with the celery cubes, chopped egg whites, shredded almonds and Brazil nuts and coconut.Fold the whipped cream into the mayonnaise and blend with the salad. Serve on very tender hearts of lettuce.
We collect cookbooks; my husband just inherited his Dad's collection (he loved to cook, too). This recipe is from one of his old cookbooks: (1937) $2500 worth of FAVORITE RECIPES for 25 cents, (compiled by Nancy Dorris, cooking editor of THE NEWS (New York's Picture Newspaper) While looking through it, I thought this would be a good recipe. (I have not tried it.)