Description
A simple recipe to repurpose leftover turkey into a flavorful holiday salad.
Ingredients
Scale
- 2 cups cooked turkey, shredded or diced
- 1/2 cup mayonnaise
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons dried cranberries
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- Salt to taste
- Black pepper to taste
- Lettuce leaves for serving
Instructions
- Place the shredded or diced turkey in a medium bowl.
- Add the mayonnaise, celery, red onion, dried cranberries, Dijon mustard, and fresh thyme to the bowl.
- Mix all ingredients together until the turkey is evenly coated.
- Season the salad with salt and black pepper to your preference.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to blend.
- Serve the turkey salad on lettuce leaves.
Notes
- For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
- Add chopped pecans or walnuts for extra crunch.
- This salad keeps well in the refrigerator for up to three days.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 32
- Cholesterol: 100
Keywords: turkey salad, leftover turkey, cranberry, thyme, quick lunch, holiday leftovers