Leftover Turkey Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy turkey salad loaded with walnuts, dried cranberries, and celery in a tangy yogurt-mayo dressing. It's an excellent way to use leftover turkey for a light lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3/4 cup 2% plain Greek Yogurt
- 1/2 cup mayo
- 1/4 cup fresh lemon juice
- 1 tablespoon dijon mustard
- 1/4 teaspoon ground pepper
- 1/2 medium yellow onion (minced)
- 6 heaping cups of shredded turkey
- 2 celery stalks (diced)
- 1/2 cup dried cranberries (or craisins)
- 1/4 cup chopped walnuts
- 1/2 teaspoon salt (to taste)
- 1 teaspoon turkey seasoning* (to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 418mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 323mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 418MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.