Description
A delicious and easy-to-make Turkey Salad Sandwich perfect for a quick lunch or picnic. This salad combines tender cooked turkey with dried cranberries, celery, and a creamy dressing made from mayonnaise, sour cream, and Dijon mustard. It’s flavorful, slightly sweet, and can be served on buns, croissants, or wrapped in lettuce for a lighter option.
Ingredients
Scale
Turkey Salad
- 4 cups diced cooked turkey
- 1 cup dried cranberries
- 2 stalks celery, finely diced
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 2 teaspoons sugar
- Salt and fresh ground black pepper, to taste
Instructions
- Combine Ingredients: In a large mixing bowl, add the diced cooked turkey, dried cranberries, finely diced celery, mayonnaise, sour cream, Dijon mustard, lemon juice, chopped fresh parsley, and sugar. Stir thoroughly until all ingredients are well incorporated.
- Season: Taste the mixture and add salt and freshly ground black pepper to your preference, mixing again for even seasoning.
- Serve: Spoon the turkey salad onto burger buns, croissants, or for a low-carb option, use lettuce wraps. Enjoy immediately or chill before serving.
Notes
- To store, refrigerate the turkey salad in an airtight container without the bread for up to 3 days or freeze for up to 2 months.
- For a creamier salad, increase the amount of mayonnaise or sour cream to your liking.
- For a lighter, low-carb alternative, reduce the dried cranberries and serve the salad over lettuce wraps or a green salad instead of bread.
- Optional additions include diced hard-boiled eggs, grapes, nuts, and red onions for extra flavor and texture.
Nutrition
- Serving Size: 1 sandwich serving (without bread)
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
