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.
Mix the turkey, celery, cranberries, and walnuts together in a bowl.
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.
Per Serving: 521 calories; protein 23.1g; carbohydrates 12.3g; fat 43g; cholesterol 75.6mg; sodium 381.3mg.