Salad Recipe ∼ Cape Cod Turkey Salad

Every year when we visit friends on Cape Cod we celebrate Thanksgiving in July. I incorporated some of the fresh herbs from my friend's garden and came up with this recipe as a way to use up leftover turkey. Serve the salad on croissants, crusty rolls, or a bed of lettuce. A lighter version can be made using reduced fat mayonnaise and sour cream.

Ingredients

• 3 cups diced cooked turkey
• 1 cup diced celery
• ½ cup dried cranberries
• ½ cup coarsely chopped walnuts
• 1 cup mayonnaise
• ½ cup sour cream
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• ¼ teaspoon salt
• ⅓ teaspoon black pepper

Cooking Directions

1. Mix the turkey, celery, cranberries, and walnuts together in a bowl.
2. To make the dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt, and pepper together in a bowl. Pour over the turkey mixture, and toss to coat evenly. Refrigerate the salad for at least 1 hour. Serve cold.

Nutrition Facts

• calories521.2
• carbohydrateContent12.3 g
• cholesterolContent75.6 mg
• fatContent43 g
• fiberContent1.5 g
• proteinContent23.1 g
• saturatedFatContent8.6 g
• sodiumContent381.3 mg
• sugarContent7.5 g