Turkey Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A salad made with shredded leftover turkey, tossed with dried cranberries, apples, pecans, and a creamy Greek yogurt dressing. It's bright and subtly sweet, perfect for using up holiday leftovers or a light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ⅔ cup raw pecan halves
- 3 cups ½-inch diced or shredded leftover turkey
- 3 medium stalks celery diced (scant 1 ½ cups)
- 2 large green onions or 3 small/medium green onions (thinly sliced (about ¼ cup))
- 1 small tart apple (such as Granny smith, diced)
- ½ cup dried cranberries
- Serving suggestions: mini pretzel buns (whole grain bread, croissants, lettuce cups, chopped lettuce, crackers )
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ teaspoons chopped fresh thyme or 2 tablespoons chopped fresh dill
- 1 ½ teaspoons pure maple syrup or honey
- 1 teaspoon curry powder
- 1 teaspoon kosher salt plus additional to taste
- ¼ teaspoon black pepper plus additional to taste
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
- 15m
- Sodium
- 396mg
- Total sugar
- 66g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1362mg
- Calcium
- 230mg
- Iron
- 26mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 396MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.