Easy and delicious turkey salad with cranberries, pecans, apple and green onion, all tossed in a creamy poppy seed dressing. Just as lovely made with left-over cooked chicken, too!
1/2cupmayonnaise, or salad dressing or see Note 1 below
1Tablespoonwhite vinegar
1teaspoonwhite granulated sugar
1/8teaspoonsalt
Pinchdried mustard powder, or 1/4 tsp prepared or Dijon mustard
3/4teaspoonpoppy seeds
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Instructions
A couple of notes: I find the apple holds up well in the salad in the fridge, but if you're concerned, you can omit the apples at preparation if not eating right away and add fresh diced apple when serving.If your cranberries are a little dry or you don't love chewy cranberries in your salad, you can plump the cranberries by soaking in hot water for 10-15 minutes before using. This will rehydrate and soften the dried cranberries. Drain well and add to the salad.
Add all the salad ingredients to a large bowl.
Prepare the dressing by adding all the dressing ingredients in a small bowl or measuring cup. Stir to combine well.
Pour the dressing over the salad ingredients and toss to combine and coat well.
Enjoy right away or cover and refrigerate up to 2 days.
Notes
Note 1: An alternative to mayonnaise would be Greek yogurt, though the flavour profile would be a bit tangier. You could also do 1/2 mayo and 1/2 Greek yogurt.Enjoy this salad as is, tossed with greens in a bowl or for sandwiches or wraps.