Turkey Cranberry Salad

Tired of leftovers?  I promise you will want leftovers so you can enjoy this salad. Perfect on a croissant, bread or for you watching your carbs, on lettuce. Chicken can be used in place of turkey and it’s equally delicious. 

  
Ingredients:

3 cups leftover turkey, chopped or shredded

1 cup of dry cranberries (Craisens)

4 scallions, green and white parts, snipped into pieces

3 celery stalks, chopped

1 teaspoon fresh chives

1 cup of walnuts chopped, optional

  
Dressing:

1 lemon, juiced

1/2 cup sour cream

1/2 cup mayonnaise 

1 Tablespoon brown sugar

2 Tablespoons of fresh parsley, chopped

1 teaspoon dry dill, I used Pampered Chef Dill Mix Seasoning (regular dry dill works fine)

1 teaspoon dry oregano or Italian seasoning

Salt and pepper to taste
Combine the ingredients in a bowl. Stir to mix. In a separate bowl, add the ingredients for the dressing. Add dressing to the salad ingredients and stir to combine.  Serve on a croissant, your favorite bread or bib lettuce. This turkey salad is even better the next day. Enjoy!

  
Adapted from Ree Drummond

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