Description
A refreshing and flavorful leftover turkey salad that combines tender chopped turkey with crunchy celery, sweet dried cranberries, and toasted pecans, all tossed in a creamy Dijon mustard mayo dressing. Perfect for a light lunch served on lettuce or as a hearty sandwich filling.
Ingredients
Scale
Salad Mix
- 3 cups cooked leftover turkey, chopped
- 1/2 cup celery, chopped
- 1/3 cup red onion, diced
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- Fresh chopped green onions for garnish
Dressing
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
To Serve
- Lettuce leaves or slices of bread
Instructions
- Prepare the dressing: In a large bowl, whisk together 1/3 cup mayonnaise, 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice until smooth and well combined.
- Combine salad ingredients: Add the 3 cups chopped leftover turkey, 1/2 cup chopped celery, 1/3 cup diced red onion, 1/4 cup dried cranberries, and 1/4 cup chopped pecans to the bowl with the dressing. Stir gently until everything is evenly coated with the dressing.
- Season to taste: Add salt and black pepper to the turkey salad, adjusting the seasoning as needed for balanced flavor.
- Garnish and serve: Sprinkle freshly chopped green onions over the top for a fresh finish. Serve the turkey salad chilled with crisp lettuce leaves or as a sandwich filling on slices of bread.
Notes
- The nutrition information does not include the bread.
- Allow the leftover turkey salad to chill for 15 minutes to let the flavors meld.
- You can substitute the mayonnaise with Greek yogurt for a lighter option.
- Toasting the pecans first will enhance their flavor but is optional.
