Description
A refreshing and easy-to-make turkey salad with crunchy vegetables and a creamy Dijon dressing, perfect for using up leftover turkey or as a light lunch.
Ingredients
- 3 cups cooked turkey, diced into bite-sized pieces
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/2 cup pecans or walnuts, chopped (optional)
- 3/4 cup mayonnaise (or Greek yogurt for a lighter version)
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice (freshly squeezed)
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Prepare the salad ingredients: In a large mixing bowl, combine the cooked turkey, celery, red onion, parsley, and chopped nuts (if using). Toss gently to mix.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth and well combined.
- Combine the salad and dressing: Pour the dressing over the turkey mixture and toss until everything is evenly coated.
- Serve: Taste the salad and adjust the seasoning with more salt or pepper if necessary. Serve chilled or at room temperature.
Notes
- Add fruit: Try adding diced apples, grapes, or dried cranberries for a sweet contrast.
- Make it lighter: Swap mayo for Greek yogurt to reduce calories.
- Change nuts: Substitute pecans or walnuts with almonds, cashews, or sunflower seeds.
- Add cheese: A sprinkle of shredded cheddar, feta, or goat cheese can elevate the salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming cooked turkey is used)
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 350-400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 55mg
