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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
3 cups diced cooked turkey |
1 cup diced celery |
1/2 cup dried cranberries |
1/2 cup coarsely chopped walnuts |
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 |
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.
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