Tarragon Turkey-Walnut Salad |
 A good way to use up those turkey leftovers.
Serves 4 ¼ cup nonfat yogurt 2 tablespoons light mayonnaise Salt and pepper 2 cups cooked turkey, cubed 1 large shallot, chopped 2 celery stalks, sliced ¼ cup dried cranberries 2tablespoons chopped walnuts 1 tablespoon chopped tarragon or dill Lettuce Whole wheat bread Sweet pickles, low sodium In a medium bowl, whisk the yogurt and mayonnaise together with the salt and pepper. Add the turkey, shallot, celery, cranberries, walnuts, and tarragon. Serve as a salad on lettuce leaves or on whole wheat bread with sweet pickle slices. |
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