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| Cape Cod Turkey Salad |
"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
Instructions :
| Prep : 25M | Cook : 6M | Ready in : 1H25M |
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- Mix the turkey, celery, cranberries, and walnuts together in a bowl.
- 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.
Notes :
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