This tarragon turkey salad recipe is a good way to use up those turkey leftovers.
¼ cup nonfat yogurt
2 tablespoons light mayonnaise
Salt and pepper
2 cups cooked turkey, cubed
1 large shallot, chopped
2 celery stalks, sliced
¼ cup dried cranberries
2tablespoons chopped walnuts
1 tablespoon chopped tarragon or dill
Whole wheat bread
Sweet pickles, low sodium (optional)
In a medium bowl, whisk the yogurt and mayonnaise together with the salt and pepper. Add the turkey, shallot, celery, cranberries, walnuts, and tarragon. Mix well but gently; you don’t want to mush up those great turkey pieces.
As a salad, scoop the tarragon turkey salad on a bed of mixed greens. We like to squeeze fresh lemon juice and sprinkle some coarse salt and pepper over the salad just before eating for a bright flavor.
As a sandwich, you can serve it on whole wheat bread with sweet pickle slices, or just inside a whole wheat tortilla for an easily portable wrap that won’t get messy when you eat it.
As an appetizer, cut a multi-grain baguette into slices, sprinkle with some olive oil, and toast in the oven. Then scoop a tablespoon of the tarragon turkey salad onto these small toasts.