Tangy Turkey Salad

Serve on a bed of lettuce leaves or with cantaloupe slices.


1/2 cup dried cranberries
2 cups chopped leftover turkey
1 cup chopped celery
1 large apple, chopped
1/2 cup chopped walnuts or pecans
1/2 cup mayonnaise
1 tablespoon Dijon-style mustard
1/4 cup chopped parsley or cilantro


Combine the cranberries, turkey, celery, apple, and Huts in a medium bowl. Blend the mayonnaise and mustard, and gently stir into the salad. Add the parsley and stir again.

Cooking & Recipes


Serves 4

Preparation Method


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