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A plate of turkey salad tossed in mayo and cranberries

Turkey Cranberry Salad

Use up those leftover turkey to make this creamy, slightly tangy turkey salad with cranberries. Easy, no cook, and great as lunch or light dinner!
5 from 23 votes
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Course: Main Course, Salad
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: 265kcal
Author: MinShien

Ingredients

  • 4 cups cooked turkey diced
  • 1/2 cup mayonaise
  • 2 tsp dijon mustard
  • 2 1/2 tbsp lemon juice
  • 1/2 cup dried cranberries
  • salt to taste, optional
  • black pepper to taste, optional

Instructions

  • Add all ingredients except salt and pepper to a large bowl.
  • Using a spatula, mix to evenly combine.
  • Taste. And if needed, add salt and black pepper to taste. Just it another stir.
  • Serve at room temperature or chilled. Enjoy!

Nutrition

Calories: 265kcal | Carbohydrates: 9g | Protein: 21g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 345mg | Potassium: 226mg | Fiber: 1g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!