Description
A delightful and versatile turkey salad recipe perfect for using leftover turkey. This creamy, crunchy, and slightly tangy salad is loaded with flavor and comes together in minutes. Serve it as a sandwich filling, on crackers, or over greens for a quick meal.
Ingredients
Units
Scale
Main Ingredients
- 4 cups chopped cooked turkey
- 2 ribs celery, finely chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup minced red onion
Dressing
- 3/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar or apple cider vinegar
- 1/2 teaspoon dried dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the Main Ingredients
In a large bowl, combine the chopped turkey, celery, dried cranberries, chopped pecans, and minced red onion. Stir gently but thoroughly to mix all the ingredients. - Prepare the Dressing
In a separate bowl, whisk together mayonnaise, Dijon mustard, red wine vinegar, dill, kosher salt, and ground black pepper until smooth. The dressing should be creamy and well-seasoned. - Combine and Serve
Pour the prepared dressing over the bowl of turkey and other ingredients. Toss everything together until evenly coated. Serve as a sandwich filler, on crackers, or atop a green salad for a delicious and easy meal.
Notes
- If your red onion is too strong, soak it in ice water for 10 minutes to mellow its sharpness.
- You can substitute dried cherries or raisins for cranberries if desired.
- Toast the pecans beforehand for extra flavor and crunch.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310 kcal
- Sugar: 8g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 40mg
