Turkey Salad
A delicious and easy dish using leftover turkey meat, perfect for lunch, picnics, or as a light dinner, featuring a mix of crunchy and fruity ingredients with creamy dressing.
Ingredients
Main Ingredients
- 2.5 cups leftover turkey meat, chopped
- 0.5 cup dried cranberries Adjust sweetness to taste
- 1 cup pecans, chopped Can substitute with walnuts or cashews
- 4 pieces green onions, chopped
- 0.5 cup celery, finely diced
Dressing Ingredients
- 1 cup mayonnaise Can substitute with Greek yogurt for a lighter option
- 0.5 pieces lemon, juiced
- 1 tablespoon Dijon mustard
- to taste Salt and pepper
Instructions
Preparation
- In a medium-sized bowl, combine the chopped turkey meat, dried cranberries, chopped pecans, chopped green onions, and finely diced celery.
- In another bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard.
- Add the mayonnaise mixture to the turkey mixture. Stir to combine well.
- Season with salt and pepper to taste.
Serving
- Serve on croissants, on a bed of romaine, or with crackers.
Notes
Store turkey salad in an airtight container in the refrigerator for up to 3 days. For extra flavor, add chopped herbs like parsley or dill.