Utah Bites

Turkey & Walnut Cranberry Salad

After a day of (probably) overeating on Thanksgiving, here is a light recipe that makes use of some turkey leftovers and ingredients like low-fat mayo and yogurt that I like a lot.

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After a day of (probably) overeating on Thanksgiving, here is a light recipe that makes use of some turkey leftovers and ingredients like low-fat mayo and yogurt that I like a lot. It originally appeared in Food & Wine magazine. Make-ahead tip: The turkey salad can be refrigerated (without the walnuts) overnight. 

Ingredients:

  • 1 cup walnuts (4 ounces)
  • 3/4 cup low-fat plain Greek yogurt
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup snipped chives
  • 1 Tbsp chopped tarragon
  • Salt
  • Freshly ground pepper
  • 1 1/4 pounds roast turkey, diced (4 cups)
  • 3/4 cup dried cranberries
  • 8 ounces mixed greens, such as baby kale, baby arugula and chopped radicchio (8 packed cups)
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp fresh lemon juice

Method:

  1. Preheat the oven to 350° F. Spread the walnuts in a pie tin and toast for about 10 minutes, until golden and fragrant. Let cool, then coarsely chop the nuts.
  2. In a large bowl, whisk the yogurt with the mayonnaise, parsley, chives and tarragon and season with salt and pepper. Fold in the turkey, cranberries and walnuts.
  3. In another bowl, toss the mixed greens with the oil and lemon juice; season with salt and pepper. Mound the salad on a platter and top with the turkey salad. Serve right away. 

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Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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