Ingredients
Units
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To make the dressing:
- 3/4 cup mayonnaise
- 1/4 cup honey mustard
- 2 TB fresh lemon juice
- 1 tsp apple cider vinegar
- 1/2 TB fresh minced dill
- 1/2 TB fresh minced tarragon
- 1/2 tsp celery seed
- 1/2 tsp onion powder
To mix up the salad:
- 3 cups cooked, cooled turkey (pulled or chopped into 1 inch chunks)
- 1/2 cup celery, chopped into 1/2 inch chunks
- 1/2 cup dried cranberries
- 1/2 cup chopped Honeycrisp or Granny Smith apples, cut into 1/2 inch chunks
- 1/2 cup finely chopped pecans
- 1/4 cup finely chopped green onion
Instructions
- Stir all of the dressing ingredients together in a small bowl until well combined. For best results, make the dressing the night before and allow it to sit in the fridge overnight.
- Combine the turkey, celery, dried cranberries, apples, pecans and green onion in a large mixing bowl. Add the dressing to the bowl and gently stir everything together.
- Serve immediately with bread or wraps. Leftovers will keep for 3-4 days in the fridge.
Nutrition
- Serving Size: 1/2 cup
- Calories: 259
- Sugar: 9 g
- Sodium: 161.3 mg
- Fat: 21.2 g
- Saturated Fat: 3.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 13.4 g
- Fiber: 1.4 g
- Protein: 6.1 g
- Cholesterol: 42.9 mg