Lunche for 6
Leftover Turkey Salad
Chopped turkey mixes with mayonnaise, mustard, celery, onion, cranberries, and pecans for a cool, crunchy salad.
$1.18per serving $
15 minstart to table
6servings
AmericanDairy-freeBudgetLunchesSide dishesNo-cookThanksgiving on a budgetBack to schoolSummer
Ingredients
- 3 cups cooked leftover turkey
- 1/3 cup mayonnaise
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 cup celery
- 1/3 cup red onion
- 1/4 cup dried cranberries
- 1/4 cup pecan
- salt and black pepper
- fresh chopped green onions for garnish (optional)
- serve with lettuce and slices of bread
Steps
- Chop the cooked turkey, celery, red onion, and pecans into small pieces.
- Whisk the mayonnaise, Dijon mustard, and lemon juice in a large bowl.
- Stir the turkey, celery, onion, cranberries, and pecans into the dressing.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Season with salt and black pepper, then chill or serve after 15 minutes.
Main ingredient on sale this week? See what to make with turkey breast on sale.
Find this week's cheapest dinners
Pick your store and we build five dinners from this week's ad, with cost per serving and a shopping list by aisle.
Find this week's cheapest dinnersMore like this
Collections with this recipe
Dairy-free American 30-minute lunches 338Dairy-free American No-cook lunches 184No-cook 30-minute lunches 552American No-cook lunches 401