Turkey Salad with Cranberries and Pecans | Eat ? Drink ? Garden ...

By Valerie, November 23, 2012. Photos by Valerie

Here?s a quick way to spiff up your post-turkey day sandwich. Try serving this turkey salad on dark, pumpernickel bread alongside a crisp white wine for an instant football-fare upgrade.

Turkey Salad

Makes approximately 3 cups

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Salad:

2 cups roasted turkey breast, chopped

1 cup chopped celery

1/4 cup green onions

1/4 cup toasted pecans, roughly chopped

1/4 cup dried cranberries

1 tablespoon chopped fresh thyme

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Dressing:

3 tablespoons mayo

2 tablespoons sour cream

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/8 teaspoon red chili flakes

1/2 teaspoon salt

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Garnish:

Sea salt

Small thyme leaves

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Mix the ingredients for the dressing in a medium bowl and combine it with the salad ingredients. ?Serve immediately or store in the fridge until you are ready to eat. ?Right before serving, garnish with a sprinkle of sea salt and some thyme leaves.

Source: http://eat-drink-garden.com/2012/11/turkey-salad-with-cranberries-and-pecans/

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