Roasted Turkey Cranberry Salad with Greek Yogurt Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded turkey combined with celery, red onion, toasted pecans, and cranberries in a light Greek yogurt dressing. It's fresh and slightly sweet, perfect served over spinach or on a croissant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/3 cup pecans
- 4 cups shredded cooked leftover turkey
- 1/3 cup sliced celery
- 1/4 cup finely diced red onion
- 1/4 cup dried cranberries
- 1/2 cup plain nonfat Greek yogurt
- 2 tablespoons mayonnaise
- 1½ tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 pinch kosher salt (more or less to taste)
- 1 pinch black pepper (freshly ground, more or less to taste)
- 1/2 cup micro greens (optional)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 203mg
- 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
- 311mg
- Calcium
- 44mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.