Turkey Salad
Leftover Turkey from dinner becomes an amazing lunch with this homemade Turkey Salad! Yes, this is the perfect lunch the day after Thanksgiving! Serve it on a croissant and everyone will love it!
Servings: 4 sandwiches
Ingredients
- 2/3 cups mayonnaise
- 2 teaspoons dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- 2 teaspoons dill weed (dried)
- salt and pepper (to taste)
- 4 cups turkey (cooked and chopped )
- 1/2 cup celery (diced)
- 1/4 cup green onion (diced)
Instructions
- Place mayonnaise, Dijon mustard, lemon juice, sugar, dill weed, salt and pepper into a mixing bowl. Mix together well.
- Next add in turkey, celery, and green onions. Mix until combined.
- Serve on bread, with crackers or on my personal favorite a croissant.
Notes
Tips for a good Turkey Salad (or chicken salad):
- The perfect dressing. Making the dressing some people may have a tendency to use too much or too little mayo. Mayo is the key ingredient in the dressing but depending on your liking you may feel like the directions are not what you prefer. It took a few times to get the right amount to make this dressing great. Too much mayo and it is too thick, too little and the Turkey Salad stays dry. Adding the touch of Dijon Mustard as well gives it the right amount of flavor with the spices.
- Sugar. Yes, adding a little sugar to the dressing gives this a touch of sweetness that you will love. You may question why, but you will not regret it.
- Add some crushed pecans. Pecans, while not in this exact recipe, will add a nice nutty flavor and crunch to this salad.
Nutrition
Serving: 1sandwich | Calories: 2113kcal | Carbohydrates: 3g | Protein: 1g | Fat: 233g | Saturated Fat: 65g | Polyunsaturated Fat: 64g | Monounsaturated Fat: 94g | Trans Fat: 0.1g | Cholesterol: 225mg | Sodium: 276mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 149IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.2mg