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Cape Cod Turkey Salad

Cape Cod Turkey Salad

  • Prep

    25 m
  • Ready In

    1 h 25 m
WORKINGGIRL61

WORKINGGIRL61

Every year when we visit friends on Cape Cod we celebrate Thanksgiving in July. I incorporated some of the fresh herbs from my friend's garden and came up with this recipe as a way to use up leftover turkey. Serve the salad on croissants, crusty rolls, or a bed of lettuce. A lighter version can be made using reduced fat mayonnaise and sour cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 43 g
  • 66%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Mix the turkey, celery, cranberries, and walnuts together in a bowl.
  2. To make the dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt, and pepper together in a bowl. Pour over the turkey mixture, and toss to coat evenly. Refrigerate the salad for at least 1 hour. Serve cold.
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Reviews

Chrissy Fessler
13

Chrissy Fessler

12/2/2010

I left out the sour cream and used pecans instead of walnuts. This was a very good spin on turkey salad. The cranberries make this, wouldn't recommend leaving them out. Diced apples would also be a great addition to this recipe! Thanx!

nemojo
10

nemojo

3/24/2009

I thought this was excellent!!! I only used 1 tablespoon of parsley and added more sour cream. I also didnt use all of the dressing, i wisked the dressings and spices together first and only added enough to coat the salad. I thought it tasted out of this world and I would definetly make this again!!!! I have also used chicken instead of turkey and it tastes just as good!

Christine M
7

Christine M

11/24/2007

Very good! I added a couple teaspoons of good dijon mustard. Also used a bit less mayo and more low-fat sour cream - probably half and half.

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