Cranberry-walnut turkey salad
6
Points®
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 low fat yogurt
¼ cup(s)
Scallions
¼ cup(s), chopped, chopped
Chopped walnuts
¼ cup(s), toasted
Dried cranberries
3 Tbsp, chopped
Dijon mustard
1 Tbsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Romaine lettuce
4 cup(s), shredded, torn
