Cape Cod Turkey Salad recipe

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Ingredients

3 cups diced cooked turkey
1 cup diced celery
½ cup dried cranberries
½ cup coarsely chopped walnuts
1 cup mayonnaise
½ cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
¼ teaspoon salt
⅛ teaspoon black pepper

Nutrition Info

521.2 calories
carbohydrate: 12.3 g
cholesterol: 75.6 mg
fat: 43 g
fiber: 1.5 g
protein: 23.1 g
saturatedFat: 8.6 g
servingSize: -
sodium: 381.3 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the turkey, celery, cranberries, and walnuts together in a bowl.

  2. To make the dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt, and pepper together in a bowl. Pour over the turkey mixture, and toss to coat evenly. Refrigerate the salad for at least 1 hour. Serve cold.

Recipe Yield

6 servings

Recipe Note

Every year when we visit friends on Cape Cod we celebrate Thanksgiving in July. I incorporated some of the fresh herbs from my friend's garden and came up with this recipe as a way to use up leftover turkey. Serve the salad on croissants, crusty rolls, or a bed of lettuce. A lighter version can be made using reduced fat mayonnaise and sour cream.

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