Turkey Salad
This Turkey Salad is a fresh, satisfying dish loaded with fruit, veggies, and nuts. It comes together quickly and is the perfect way to use up leftover turkey from Thanksgiving!
Servings: 6 people
Ingredients
- 2 1/2 cups leftover turkey meat, chopped
- 1/2 cup dried cranberries
- 1 cup pecans, chopped
- 4 green onions, chopped
- 1/2 cup celery, finely diced
- 1 cup mayonnaise
- 1/2 lemon, juiced
- 1 tablespoon Dijon mustard
- salt and pepper to taste
Instructions
- In a medium-sized bowl combine the turkey, dried cranberries, pecans, green onions, and celery.
- In another bowl, whisk together the mayonnaise, lemon, and Dijon mustard.
- Add the mayonnaise mixture to the turkey mixture. Stir to combine then season with salt and pepper to taste.
- Serve with croissants, romaine, or with crackers.
Notes
Turkey salad tastes even better the next day! If you have leftovers, place them in an airtight container and store them in the fridge for up to about 4 days.
Nutrition
Serving: 1serving | Calories: 472kcal | Carbohydrates: 13g | Protein: 16g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 342mg | Potassium: 277mg | Fiber: 3g | Sugar: 9g | Vitamin A: 172IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg
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