Photo of Cranberry-Nut Turkey Salad by WW

Cranberry-Nut Turkey Salad

6
PersonalPoints™ per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
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 flavors 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.

Ingredients

Roasted skinless turkey chopped or diced

2½ cup(s)

Fat free mayonnaise

¼ cup(s)

Plain lowfat yogurt

¼ cup(s)

Uncooked scallion(s)

¼ cup(s), chopped

Chopped walnuts

¼ cup(s), toasted

Dried cranberries

3 Tbsp, chopped

Dijon mustard

1 Tbsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Romaine lettuce

4 cup(s), shredded, torn

Instructions

  1. Combine all ingredients, except lettuce, in a medium bowl; mix well and serve over lettuce. Yields about 1 1/2 cups per serving.