The benefit of going overboard of course is days of light cooking duties because of all of the leftovers. Here’s a quick and easy way to use up some of those turkey leftovers—a Turkey Waldorf Salad, with apples and celery like the classic Waldorf, but with toasted pecans instead of walnuts, and dried sweetened cranberries instead of grapes. The salad comes together quickly with a sweet tangy honey mayo sour cream dressing.
1/4 cup mayonnaise
1/4 cup sour cream (or Greek yogurt)
1 tablespoon apple cider vinegar
1 tablespoon honey
Salad:
2 cups diced cooked turkey breast
2 large red apples, cored and chopped
1 1/2 cups sliced celery
1/2 cup lightly toasted pecans, roughly chopped
1/2 cup dried sweetened cranberries
2 green onions, finely chopped white and green parts (about 1/4 cup)
1/2 teaspoon chopped fresh thyme
Refrigerate until serving. Can make up to 2 hours before serving.
