Description
A delicious and easy-to-make turkey salad that is perfect for using up holiday leftovers, featuring dried cranberries and toasted walnuts for added texture and flavor.
Ingredients
- 2 cups cooked turkey, diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup celery, finely diced
- 1/4 cup mayonnaise (or plain Greek yogurt for a healthier option)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine the diced turkey, dried cranberries, toasted walnuts, and celery.
- In a small separate bowl, whisk together the mayonnaise (or Greek yogurt), fresh lemon juice, salt, and black pepper.
- Pour the dressing over the turkey mixture and gently toss until everything is evenly coated.
- Taste and adjust seasoning if necessary.
- Serve immediately on croissants, lettuce cups, crackers, or store in an airtight container in the refrigerator for up to 3 days.
Notes
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Watch carefully to avoid burning.
- For a lighter dressing, substitute mayonnaise with plain Greek yogurt.
- You can substitute pecans or almonds for walnuts.
- Add a pinch of curry powder for an interesting twist.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American