Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6
© Christina Holmes

How to Make It

Step 1    

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 10 minutes, until golden and fragrant. Let cool, then coarsely chop the nuts.

Step 2    

In a large bowl, whisk the yogurt with the mayonnaise, parsley, chives and tarragon and season with salt and pepper. Fold in the turkey, cranberries and walnuts.

Step 3    

In another bowl, toss the mixed greens with the oil and lemon juice; season with salt and pepper. Mound the salad on a platter and top with the turkey salad. Serve right away.

Make Ahead

The turkey salad can be refrigerated (without the walnuts) overnight.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Tarrook10

Review Body: This delicious salad is a fantastic recipe. The turkey mixes very well with the sweet and spicy creamy base, and the toasted walnuts are divine.  I added celery, and used dried parsley flakes. Really good! 

Review Rating: 5

Date Published: 2016-11-26