Net Carbs 10.8
Protein 23.1 grams
3 cups diced cooked Turkey
1 cup diced celery
1/2 cup dried cranberries
1/2 cup coarsely chopped pecans
1 cup mayonnaise
1/2 cup sour cream
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper
Mix turkey, celery, cranberries and pecans together.
To make dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt and pepper together and pour over turkey mixture and toss to coat evenly. Refrigerate the salad for at least 1 hour and serve cold.