November 27, 2020
Foodie Friday: Turkey Salad
Happy Foodie Friday everyone! Now that Thanksgiving is over, what in the world are you supposed to do with all of those leftovers? Most continue on the celebration eating until they are gone…but that leaves people feeling over-full for too many days in a row.
Take those leftovers and turn them into something you can eat without all of the guilt. Turkey salad is a great way to keep those turkey leftovers disappearing while also not letting those party portion sizes continue.
Ingredients: 6 servings
• 3 – 4 cups chopped cooked turkey
• 1 celery stick, thinly sliced
• 1 – 2 green onions, thinly sliced
• 2/3 cup dried cranberries
• 1/2 cup pecan pieces, lightly toasted
• 1/2 cup mayonnaise (primal kitchen is the best or for a low fat option sub with plain Greek yogurt)
• 1/2 teaspoon dry mustard (or 1 – 2 teaspoons Dijon mustard)
• 1 – 2 tablespoons water
• Salt & pepper, to taste
Instructions:
1. Combine ingredients in a large bowl
2. Stir with a fork until the ingredients are evenly coated with mayonnaise. Season with salt & pepper, to taste.
3. Serve immediately or refrigerate until ready to serve.
Nutrition:
Calories: 288
Protein: 10 g
Fat: 20 g (will be less if you choose the low-fat option of Greek yogurt)
Carbohydrates: 17 g
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