Description
This Turkey Salad recipe is a delightful way to use up leftover turkey. Creamy and flavorful, it makes a satisfying sandwich filling or a light lunch option. The addition of cranberries and nuts provides a sweet and crunchy contrast to the savory turkey.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked turkey, chopped or shredded
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
Optional Add-ins:
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts or pecans
Instructions
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Combine Ingredients: Add the chopped turkey, celery, red onion, parsley, and any optional add-ins to the dressing. Mix until well coated.
- Adjust Seasoning: Taste and adjust salt and pepper as needed.
- Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Enjoy chilled on a sandwich, lettuce leaves, or with crackers.
Notes
- Leftover roast turkey works great for this recipe.
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 55mg
