Turkey Salad Recipe
Ingredients
Salad:
- 3 cups Leftover turkey (shredded)
- 2 stalks Celery (finely diced)
- 1/3 cup Dried cranberries (I used homemade dried cranberries without sugar added, but any kind works)
- 1/3 cup Pecans (chopped; or sunflower seeds for nut-free)
- 2 medium Green onions (chopped)
Dressing:
- 2/3 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp Garlic powder
- 2 tsp Fresh thyme
- 1/2 tsp Sea salt (to taste)
- 1/4 tsp Black pepper (to taste)
Instructions
- In a large bowl, add the shredded turkey, celery, cranberries, pecans, and green onions. Mix until combined.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, thyme leaves, sea salt, and black pepper.
- Pour the dressing over the salad and mix together until combined. Adjust salt and pepper to taste.
- Enjoy right away, or refrigerate for at least 1 hour to let the flavors develop further.
Nutrition Facts
- Serving size: 1 cup
- Calories549
- Fat44.1g
- Protein31.6g
- Total Carbs5.4g
- Net Carbs2.8g
- Fiber2.6g
- Sugar1.6g