The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt and chopped herbs.

Grace Parisi
Recipe by Food & Wine November 2012

Gallery

Christina Holmes

Recipe Summary

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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