Description
A refreshing and easy-to-make Turkey Salad combining tender cooked turkey, crunchy celery, sweet dried cranberries, and toasted pecans, all brought together with a creamy Dijon mustard and red wine vinegar dressing. Perfect for sandwiches, crackers, or served atop fresh greens.
Ingredients
Scale
Main Ingredients
- 4 cups chopped cooked turkey
- 2 ribs celery, finely chopped
- ½ cup dried cranberries
- ½ cup chopped pecans
- ¼ cup minced red onion
Dressing Ingredients
- ¾ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar or apple cider vinegar
- ½ teaspoon dried dill
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Combine the salad ingredients: In a large bowl, add the chopped cooked turkey, finely chopped celery, dried cranberries, chopped pecans, and minced red onion. Stir gently to mix all the ingredients together evenly.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar (or apple cider vinegar), dried dill, kosher salt, and ground black pepper until the dressing is smooth and fully combined.
- Toss the salad: Pour the prepared dressing over the turkey mixture. Toss everything together thoroughly so the dressing coats all the salad ingredients uniformly.
- Serve: Serve the turkey salad chilled or at room temperature. Enjoy it as a filling in sandwiches, as a topping for crackers, or served on a bed of fresh salad greens for a light meal.
Notes
- For added crunch and flavor, toast the pecans lightly before adding them.
- This salad can be made a few hours ahead and refrigerated to allow flavors to meld.
- Substitute mayonnaise with Greek yogurt for a lighter dressing.
- Use leftover roasted turkey or deli turkey for convenience.
- Adjust seasoning to taste, adding more salt or pepper if desired.