Cranberry turkey salad is a tasty way to use up turkey from Thanksgiving. Turkey that is soft, cranberries that are sweet, pecans that are crunchy, and a honey mustard dressing that is creamy all go together perfectly.
Ingredients: 2 cups cooked turkey, diced. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1/2 cup celery, finely chopped. 1/4 cup red onion, finely chopped. 1/4 cup mayonnaise. 2 tablespoons Greek yogurt. 1 tablespoon Dijon mustard. 1 tablespoon honey. Salt and pepper to taste. Mixed salad greens for serving.
Instructions: Dice the turkey and put it in a large bowl. Add the dried cranberries, chopped pecans, celery, and red onion. Add the Greek yogurt, Dijon mustard, and honey to a different small bowl, and mix them together using a whisk. Mix the turkey and vegetables together, then add the dressing and toss to cover everything. Add salt and pepper to the salad to your liking and make changes as needed. Let the flavors blend by putting the Cranberry Turkey Salad in the fridge for at least 30 minutes before you serve it. Put the salad on a bed of mixed salad greens and eat it!
Prep Time: 15 minutes
Cook Time: 0 minutes
Eastern Elementary School
