Cranberry-walnut turkey salad
3
Points®
Temps total: 15 min • Préparation: 15 min • Cuisson: 0 min • Portions: 4 • Difficulté: Facile
This easy salad makes a satisfying meal the day after Thanksgiving and sure beats an endless parade of turkey sandwiches. But since it utilizes everyday pantry and refrigerator staples, you can make it to enjoy the flavours of fall anytime of the year. The creamy dressing is made from yogurt and mayonnaise which adds a nice tang and marries well with the cranberries and scallions. If you’d like to use a spicier green, use arugula instead of the romaine. You could also substitute cooked chicken for the turkey. Serve with multigrain crackers or warm bread to round out the meal.
Ingrédients
Roasted skinless turkey
2½ cup(s), chopped or diced
Fat free mayonnaise
¼ cup(s)
Plain lowfat yogurt
¼ cup(s)
Scallions
¼ cup(s), chopped
Chopped walnuts
¼ cup(s), toasted
Dried cranberries
3 tbsp(s), chopped
Dijon mustard
1 tbsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Romaine lettuce
4 cup(s)
Instructions
1
Combine all ingredients, except lettuce, in a medium bowl; mix well and serve over lettuce.
2
Yields about 1 1/2 cups per serving.
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