Cape Cod Turkey Salad

Every year when we visit friends on Cape Cod we celebrate Thanksgiving in July. I incorporated some of the fresh herbs from my friend’s garden and came up with this recipe as a way to use up leftover turkey. Serve the salad on croissants, crusty rolls, or a bed of lettuce. A lighter version can be made using reduced fat mayonnaise and sour cream.

INGRIDIENT

3 cups diced cooked turkey

1 cup diced celery

½ cup dried cranberries

½ cup coarsely chopped walnuts

1 cup mayonnaise

½ cup sour cream

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh rosemary

¼ teaspoon salt

⅛ teaspoon black pepper

DIRECTION

Step: 1

Mix the turkey, celery, cranberries, and walnuts together in a bowl.

Step: 2

To make the dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt, and pepper together in a bowl. Pour over the turkey mixture, and toss to coat evenly. Refrigerate the salad for at least 1 hour. Serve cold.

NUTRITION FACT

Per Serving: 521 calories; protein 23.1g; carbohydrates 12.3g; fat 43g; cholesterol 75.6mg; sodium 381.3mg.

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