Easy Turkey Salad with Cranberries and Pecans
This turkey salad recipe is one of my favorite ways to use up holiday leftovers! Chopped turkey is mixed with a creamy dressing, celery, pecans and cranberries.
Ingredients
- 3 cups turkey, cooked, diced small
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
- ½ cup cranberries, dried
- ¼ cup pecans, toasted
For the dressing:
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- ½ teaspoon poultry seasoning
- ½ teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- In a large bowl, combine the diced turkey, celery, red onion, cranberries and toasted pecans. Toss to combine.
- In a small bowl, make the dressing. Whisk together the mayonnaise, mustard, lemon juice, sugar, poultry seasoning and pepper.
- Pour the dressing mixture over the turkey mixture and stir to combine.
- Cover and transfer to the fridge. Chill for 30 minutes.
- Serve on thick bread or buttery croissants.
Serving: 1, Calories: 703kcal, Carbohydrates: 7g, Protein: 36g, Fat: 58g, Saturated Fat: 11g, Polyunsaturated Fat: 30g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 150mg, Sodium: 684mg, Potassium: 593mg, Fiber: 2g, Sugar: 4g, Vitamin A: 120IU, Vitamin C: 4mg, Calcium: 54mg, Iron: 4mg
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