Turkey Salad With Celery And Cranberries
This delightful turkey salad combines the savory flavor of cooked turkey with the refreshing crunch of celery, the sweetness of cranberries, and the creaminess of yogurt and mayo. The blend of these ingredients creates a harmonious dish that is perfect for a light lunch or a quick dinner. A touch of parsley and green onions adds a fresh burst of flavor to every bite. Enjoy this delicious salad atop a bed of crisp butter lettuce for a meal that is as visually appealing as it is flavorful.
— Constant Cookbook
Ingredients
- 1 1/2 cups finely chopped celery
- 2 cups coarsely chopped cooked turkey
- 1/4 cup minced fresh flat-leaf parsley
- 2 green onions, minced
- 1/4 cup dried cranberries
- 1/4 cup plain low-fat yogurt
- 2 Tbs. mayonnaise
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 4 large butter lettuce leaves
Instructions
- In a bowl, combine the celery, turkey, parsley, green onions, cranberries, yogurt and mayonnaise and stir to mix well. Add the salt and pepper and stir again. Let stand at room temperature for 30 minutes or refrigerate for up to 3 hours to blend the flavors.
- To serve, place a lettuce leaf on each of 4 salad plates and arrange the turkey salad on top. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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