Description
A light and creamy cranberry turkey salad made with Greek yogurt, leftover turkey, and cranberry sauce. A fresh, easy lunch for the day after Thanksgiving.
Ingredients
Scale
- ⅓ cup plain Greek yogurt
- 2 tablespoons cranberry sauce (jellied or whole berry)
- 1 teaspoon lemon juice
- 2 cups cooked shredded turkey
- 1 celery stalk, diced
- 2 tablespoons dried cranberries
- 1 tablespoon pepitas
- Sea salt and pepper, to taste
Instructions
- In a medium bowl, whisk together the Greek yogurt, cranberry sauce, and lemon juice until smooth.
- Stir in the turkey, celery, cranberries, and pepitas until everything is well coated. Season with sea salt and pepper, to taste.
- Serve in a sandwich, wrap, with crackers, or over a salad.
Notes
Give it a taste and adjust as needed. Add extra cranberry sauce, lemon juice, or Greek yogurt to make it perfect for you.
Chill it first. Let the salad sit in the fridge for 15–20 minutes before serving. It gives the flavors time to come together and helps the dressing thicken slightly.
Nutritional Values (per serving) are approximates only. Calculated with 0% fat plain Greek yogurt.
Nutrition
- Serving Size: 2/3 cup
- Calories: 164
- Sugar: 7.2 g
- Sodium: 196.5 mg
- Fat: 3.8 g
- Saturated Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 0.7 g
- Protein: 22.8 g
- Cholesterol: 72.2 mg