Description
A delicious and easy salad using leftover turkey.
Ingredients
Scale
- 4 cups leftover cooked turkey – diced
- 1/2 cup diced celery
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 1 tablespoon chopped fresh rosemary
- 2–3 tablespoons avocado mayo – I used Primal Kitchen
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon apple cider vinegar
- Salt and pepper – to taste
Instructions
- Dice or shred the turkey then prep and measure the rest of the ingredients.
- Add all of the ingredients to a large bowl and toss using a large spoon.
- Serve immediately or store in the refrigerator and serve later.
Notes
- This salad can be served on a bed of greens or in a sandwich.
- Feel free to adjust the seasonings to taste.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg