Turkey, Cranberry, and Almond Salad

• Meat

  • 3 cups Turkey or chicken

• Produce

  • 3/4 cup Celery
  • 1/3 cup Cranberries, dried
  • 1 Lettuce wraps
  • 1 On a bed of kale
  • 2 tbsp Parsley, fresh
  • 1/4 cup Red onion
  • 1 Vegetables

• Condiments

  • 3/4 cup Mayonnaise
  • 2 tsp Mustard, whole grain

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Nuts & Seeds

  • 1/3 cup Almonds

• Snacks

  • 1 Crackers

• Other

  • Sandwiched between 2 slices of toasted (or untoasted bread
  • Wrapped up in a flour tortilla

Found on fashionablefoods.com

Description

Ingredients

• 3 Cups Leftover Turkey or Chicken, shredded
• ¾ Cup Celery, finely chopped
• ¼ Cup Red Onion, finely chopped
• 1/3 Cup Dried Cranberries
• 1/3 Cup Sliced Almonds
• 2 Tablespoons Fresh Parsley, finely chopped
• ¾ - 1 Cup Mayonnaise*
• 2 Teaspoons Whole Grain Mustard
• 2 Teaspoons Apple Cider Vinegar
• Salt and Pepper, to taste
• Sandwiched between 2 slices of toasted (or untoasted) bread
• Wrapped up in a flour tortilla
• Lettuce wraps
• Crackers
• Vegetables (Cucumber slices, carrot sticks, etc.)
• On a bed of kale (or any other lettuce you like)

Directions

• Combine the turkey, celery, red onion, cranberries, almonds, and parsley in a large bowl. In a small bowl, whisk together the mayonnaise, mustard, and apple cider vinegar. Season well with salt and pepper and pour the dressing over the turkey mixture. Toss well. Chill for at least 20 minutes before serving.