Turkey Salad with Cranberries
Use up leftover turkey in this flavorful turkey salad perfect for easy lunches.
Servings: 4 - 6
Calories: 632kcal
Ingredients
Dressing
- ½ cup mayonnaise
- 1 tablespoon deli-style brown mustard or Dijon
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried tarragon
- ⅛ teaspoon black pepper
- ⅛ teaspoon Kosher salt
Turkey salad
- ½ cup walnuts or pecans, toasted and chopped
- 3 cups diced cooked turkey Note 1, 2
- 1 cup diced celery
- ½ cup dried cranberries or dried cherries
- 4 rolls or bread or croissants
Instructions
Dressing
- In a small mixing bowl, add the mayonnaise, mustard, vinegar, tarragon, salt, and pepper. Stir to combine. Season to taste with additional salt and pepper if necessary.
Turkey salad
- Add the walnuts to a small skillet over medium-low heat. Cook for 2-3 minutes, stirring frequently until the nuts are fragrant. Cool slightly and chop.
- In a large bowl, add the turkey, celery, walnuts, and cranberries. Add the dressing and gently fold until the dressing evenly coats all of the ingredients.
- Serve on bread, croissants, or rolls.
Notes
- Dice the ingredients into smaller pieces, about ¼ - ½-inch. The salad will hold together better, especially on smaller sandwiches. It's also easier to eat.
- 1.5 pounds of turkey tenderloins yields approx. 3 ½ cups of diced cooked turkey.
- Avoid freezing turkey salad containing ingredients such as celery, apples, or grapes. These items are high in water content and freezing and thawing will compromise the texture and consistency.
Nutrition
Calories: 632kcal | Carbohydrates: 49g | Protein: 32g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 730mg | Potassium: 414mg | Fiber: 3g | Sugar: 16g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 12mg