Photo of Cranberry-walnut turkey salad by WW

Cranberry-walnut turkey salad

Total Time
15 min
15 min
0 min
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.


Roasted skinless turkey chopped or diced

2½ cup(s)

Fat free mayonnaise

¼ cup(s)

Plain low fat yogurt

¼ cup(s), 8 fl oz

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


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