Classic Turkey Salad Recipe
This Classic Turkey Salad is a delightful mix of flavors! Perfect for using up leftovers, it’s quick, versatile, and oh-so-satisfying.
Servings: 4 servings
Ingredients
- 4 cups cooked turkey (dark or light meat, diced or shredded)
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 stalks celery (about 1 cup, chopped)
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon fresh parsley (chopped)
- Salt to taste
- Pepper to taste
- ¼ cup nuts of your choice (chopped; almonds or walnuts work well)
- ¼ cup dried cranberries
- ¼ cup sliced grapes
- Additional fresh herbs (for garnish, if desired)
Instructions
- Start by taking your cooked turkey and either dice or shred it into bite-sized pieces. The choice between dark or light meat is yours, depending on your preference.
- In a large mixing bowl, combine the diced turkey, mayonnaise, and Dijon mustard. Mix thoroughly until the turkey is well-coated.
- Next, add the chopped celery, fresh dill, and parsley to the bowl. Stir until all the ingredients are evenly distributed.
- Sprinkle in salt and pepper to taste. Remember, seasoning is key to enhancing the flavors of your salad!
- Fold in the chopped nuts, dried cranberries, and sliced grapes. These ingredients add a wonderful contrast in flavor and texture to the salad.
- For the best flavor, cover the bowl and refrigerate the turkey salad for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve it on a bed of greens, in a sandwich, or with crackers!
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Serving Spoon
- Refrigerator
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Keep the nuts separate until just before serving for optimal crunch.
- If the salad seems dry after a couple of days, stir in a little extra mayonnaise or yogurt to revive it.