Turkey and Cranberry Salad
Turkey and cranberry salad made with leftover turkey, dried cranberries, walnuts, celery and a creamy herb dressing. It takes about 10 minutes and is perfect in croissants or over greens.
Ingredients
- 2 cups turkey cooked, medium diced
- 1/4 cup celery small dice
- 1 scallion thinly sliced
- 1/8 cup dried cranberries
- 1/8 cup chopped walnuts
- 1 tablespoon fresh parsley chopped fine
Dressing
- 1 cup mayonnaise
- 1 clove garlic minced
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon dried oregano
- 1 teaspoon whole grain mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons granulated sugar
- pinch kosher salt
- 5 cracks fresh black pepper
Instructions
- In a medium-sized bowl, add the turkey, celery, scallions, cranberries, walnuts, and parsley. Set aside
- In a small bowl, whisk together all of the dressing ingredients until combined. Add about half of the dressing to the turkey mixture. Stir to combine until coated.
- Serve right away with bread, crackers, or salad of your choice. Or, cover with plastic wrap and let chill in the fridge until ready to serve.