Turkey Salad with Cranberries and Pecans
This turkey cranberry salad is a quick and easy way to use leftover turkey. Tossed with cranberries, pecans, and a creamy lemon-mayo dressing, it’s perfect for a quick lunch or simple dinner.
Servings: 4 servings
Calories: 272kcal
Equipment
Ingredients
- ¼ cup mayonnaise
- 2 tablespoons fresh lemon juice
- sea salt and fresh ground black pepper
- 2 cups cooked turkey shredded or chopped
- ½ cup dried cranberries
- ¼ cup chopped pecans
- ½ cup celery diced
- 2 tablespoons green onions chopped
- 2 tablespoons fresh chopped parsley
Instructions
- Add mayonnaise and lemon juice to large bowl. Whisk until smooth. Season with salt and pepper to taste.
- Add turkey, cranberries, pecans, celery, green onion and parsley to bowl with dressing. Toss to combine. Taste and adjust seasonings.
Notes
Serve in lettuce cups or on grain-free bread. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Nutrition
Calories: 272kcal | Carbohydrates: 15g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 53mg | Sodium: 184mg | Potassium: 263mg | Fiber: 2g | Sugar: 12g | Vitamin A: 289IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg
