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.
- 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
- 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
- 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.
- 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.
- 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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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally 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.