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Overhead view of a plate with a serving of leftover turkey salad at the bottom with a fork alongside. Rest of the salad in a serving dish at the top with a serving spoon in. Salt and pepper cellars to the right.
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📋 Leftover Turkey Salad

Leftover turkey salad that’s fresh, healthy and simple to make. The perfect light recipe for using up cooked turkey after the holidays.
Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 182kcal
Author Neil

Equipment

Ingredients

  • 300 g cooked shredded turkey
  • 1 small green apple diced
  • 3 spring onions chopped
  • 2 celery sticks finely diced
  • 2 tablespoon fresh parsley chopped
  • 50 g shredded iceberg lettuce
  • 8 tablespoon reduced-fat mayonnaise
  • 2 teaspoon Dijon mustard
  • 2 teaspoon white wine vinegar
  • Freshly ground salt and black pepper
Metric - US Customary

Instructions

  • In a large mixing bowl combine the cooked turkey, apple, spring onions, celery, parsley, and iceberg lettuce.
  • In a small Pyrex bowl whisk together the mayonnaise, mustard, and vinegar until smooth. Season to taste with the salt and pepper.
  • Combine the dressing with the turkey mixture until evenly coated.
  • Serve cold or in sandwiches or wraps.

Nutrition

Calories: 182kcal | Carbohydrates: 10g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 354mg | Potassium: 297mg | Fiber: 2g | Sugar: 6g | Vitamin A: 398IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg