November 29, 2015
The house is suddenly quiet post our holiday weekend of family and fun. I’ve still got loads of turkey and this recipe for turkey salad with pecans and dried cranberries is one of my favorite ways to keep the turkey train going. If you’re still up to your eyeballs in leftovers here’s a quick way to spiff-up that ordinary turkey sandwich.
I love this turkey salad on dark pumpernickel bread or even scooped onto a bed of greens. Paired with a glass of crisp white wine you’re on the way to a great meal, with or without the Sunday football game. Cheers!
Makes approximately 3 cups
Salad:
2 cups roasted turkey breast, chopped
1 cup celery, small dice
1/4 cup green onions, sliced
1/4 cup toasted pecans, rough chopped
1/4 cup dried cranberries
1 teaspoon chopped fresh thyme, plus more for garnish
Dressing:
3 tablespoons mayo
2 tablespoons sour cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon red chili flakes
1/2 teaspoon salt
Garnish:
Sea salt
Small thyme leaves
Mix the ingredients for the dressing in a medium bowl and combine it with the salad ingredients. Serve immediately or store in the fridge until you are ready to eat. Right before serving, garnish with a sprinkle of sea salt and some thyme leaves.
