Instructions

• Prepare ingredients: measure 4 cups cooked turkey (diced or shredded), chop 2 stalks celery (about 1 cup), finely chop 2 tablespoons fresh dill and 1 tablespoon fresh parsley, chop 1/4 cup nuts, slice 1/4 cup grapes if not already sliced, and measure 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1/4 cup dried cranberries, and salt and pepper to taste.
• In a large bowl, whisk together the mayonnaise and Dijon mustard until smooth.
• Stir the chopped dill and parsley into the mayonnaise mixture until evenly distributed.
• Add the turkey and chopped celery to the bowl and gently fold until the turkey is evenly coated with the dressing.
• Fold in the chopped nuts, dried cranberries, and sliced grapes, mixing gently to avoid crushing the grapes.
• Season the salad with salt and pepper to taste, stirring once more to combine and tasting to adjust seasoning if needed.
• Cover the bowl and refrigerate at least 2 hours to chill and let the flavors meld.
• Before serving, stir the salad, garnish with additional fresh herbs as desired, and serve chilled.