Super Simple Turkey Salad

That’s right – more leftover turkey, and yet another idea for making use of it before you have to put it outside for scavengers.

Leftover Turkey chopped up into fairly small chunks. How much depends upon how many sandwiches you intend to make. About half a cup per sandwich should do it.

Dried Cranberries – a little less than a tablespoon per sandwich, give-or-take. (I prefer the unsweetened ones for a savory dish like this one. You can probably find them – and less expensively as well – in the bulk section of your supermarket.)

Miracle Whip Salad Dressing – about a tablespoon per sandwich. Start with a bit less, though. You can always add more if it seems dry.

Celery Salt and Freshly Ground Black Pepper to taste.

Chopped Pecans – about a teaspoon per sandwich. Optional, but they’ll add a luxuriousness to this salad that you will appreciate if you like nuts.

Combine all of the ingredients in a medium (or larger) bowl and mix well. Make sure you’ve added enough of the Miracle Whip that it holds together, but not so much that the salad dressing takes over the flavor of the salad. It can be a delicate balance. You’ll want a fair amount of the celery salt – it has a subtle flavor. Make sure that you taste it to make sure that your flavors seem well balanced.

Once you’re satisfied, cover the salad and refrigerate it for at least 45 minutes, up to several hours, to allow the flavors to meld. Serve on whole grain bread (or rolls) with fresh lettuce.

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