Cape Cod Turkey Salad

9 Reviews

Prep: 25 min
Ready In: 1 hr 25 min

“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.” - by WORKINGGIRL61

Directions

Mix the turkey, celery, cranberries, and walnuts together in a bowl.
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.

Nutrition

Amount Per Serving (6 total)

Calories
521 cal
26%

Fat
43 g
66%

Carbs
12.3 g
4%

Based on a 2,000 calorie diet

Reviews (9)

Rate This Recipe

Chrissy Fessler

Dec. 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 gr..." See moreeat addition to this recipe! Thanx!"

nemojo

Mar. 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 e..." See morenough 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

Nov. 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...." See more"

More Reviews