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Cranberry and Turkey Salad

Jodi

"This is great on a croissant, in a pita pocket, or on bread. It's a great use for leftover turkey."
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Ingredients

10 m servings 347 cals
Original recipe yields 4 servings

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Nutrition Facts


Per Serving: 347 calories; 16.7 g fat; 15.4 g carbohydrates; 33.4 g protein; 82 mg cholesterol; 129 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

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I really enjoyed this combination of flavors. You may want to add a few more dried cranberries, so you can have that little tangy zip in every bite! Adding a bit more mayonnaise would help the...

Excellent with 1 C. walnuts as a substistue for almonds. We added another 1/4 cup of dried cranberries, used about 1/2 C. mayo. Serve on spinach for an even healtier salad.

I loved it!! I thought it would be a little dry so I doubled the mayo to 4 tblsps and added 3 tblsp of cranberry sauce to the mayo and mixed it together,it was great!

Taking into account the other reviews, I made the following tweaks to this recipe: ~ Added raw sunflower kernels to the salad ~ Added 2 TBSP of cranberry sauce to 2 TBSP of mayo, a dash of dry m...

I used walnuts instead of almonds, added onions and sweet pickle relish. It was fantastic and super easy! Served it over a bed of spinach.

It was a good way to use up leftover turkey. I doubled the mayo.

Great! I used light mayo and red peppers instead of celery. Awesome! We did have to add more mayo because it was too dry. It would have to go in a pita or wrap because it falls apart.

I added a little extra mayo and sweet onions.

I love this recipe! I had some people over and it was a great way to use leftover turkey, as well as, my leftover cranberry sauce as I added that to the equation based upon one person's post. ...