Ingredients and Weight:
- Cooked turkey breast, diced: 2 lbs
- Celery, diced: 1 cup
- Red onion, diced: 1/2 cup
- Dried cranberries: 1/2 cup
- Toasted pecans: 1/2 cup
- Mayonnaise: 1/4 cup
- Greek yogurt: 1/4 cup
- Dijon mustard: 1 tablespoon
- Salt and pepper: To taste
Preparation Time:
15 minutes
Cooking Time:
N/A
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the turkey, celery, red onion, cranberries, pecans, mayonnaise, Greek yogurt, and Dijon mustard.
- Season with salt and pepper to taste.
- Mix well until combined.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
Per serving (1 cup):
- Calories: 300
- Fat: 15g
- Protein: 25g
- Carbohydrates: 20g
- Fiber: 5g
Dish Characteristics:
- Savory and tangy
- Rich in protein and fiber
- Perfect for a light meal or side dish
- Can be customized with your favorite ingredients
User Comments:
- "This salad is a delicious and healthy way to enjoy leftover turkey."
- "I love the combination of cranberries, pecans, and Dijon mustard."
- "This salad is perfect for a holiday party or get-together."
- "I made this salad for my family and they all loved it."
Special Precautions and Tips:
- Make sure the turkey is cooked to an internal temperature of 165°F (74°C).
- If you don't have Dijon mustard, you can substitute yellow mustard.
- If you are allergic to pecans, you can substitute another type of nut, such as walnuts or almonds.
- This salad is best served chilled.
