Cranberry-Turkey Salad


Photo by RODNAE Productions from Pexels

Nutritional  Info

Serves 6

Calories 521

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.


5 Comments Add yours

  1. This is a great answer to the ubiquitous question “What to do with leftover turkey?”
    Happy Thanksgiving , dear Brenda Sue and David!

    1. David Yochim says:

      Thank you. Happy Thanksgiving to you and yours Dolly.

      1. Thank you, David. Same to you!

    2. Brenda Sue says:

      Thank you, sweet Lady!

      1. My pleasure, dear friend!

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