Turkey Salad
Ingredients
The salad
-
⅔
cup
raw pecan halves
-
3
cups
leftover turkey, diced or shredded
-
3
medium stalks
celery, diced
-
¼
cup
green onions, thinly sliced
-
1
small
tart apple, diced
-
½
cup
dried cranberries
The dressing
-
1
cup
plain nonfat Greek yogurt
-
2
tablespoons
freshly squeezed lemon juice
-
1½
teaspoons
chopped fresh thyme
-
1½
teaspoons
pure maple syrup or honey
-
1
teaspoon
curry powder
-
1
teaspoon
kosher salt
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 350°F and toast the pecans on a baking sheet for 8-10 minutes.
- In a large bowl, combine the turkey, celery, green onions, apples, cranberries, and chopped pecans.
- In a separate bowl, whisk together the dressing ingredients until smooth and creamy.
- Pour the dressing over the salad ingredients and gently mix to combine.
- Taste and adjust seasoning as needed, then serve immediately or refrigerate until ready.
Nutrition Facts (estimated)
Servings
6 cups
Calories
242
Total fat
11g
Total carbohydrates
18g
Total protein
21g
Sodium
20mg
Cholesterol
49mg
You might also like