Turkey Salad Recipe
This turkey salad is fresh, crunchy, and tangy with a creamy Dijon kick. It’s the perfect way to use leftovers and enjoy a protein-rich, no-cook lunch in just minutes.
Equipment
- Cutting Board
- Sharp Knife
- Mixing bowl
- Spoon or spatula
- Measuring spoons
- Serving dish or container with lid (for storage)
Ingredients
- ¾ pound cooked turkey meat
- 2 stalks celery
- 2 green onions
- ½ red bell pepper
- 3 tablespoons mayonnaise
- 2 tablespoons prepared Dijon-style mustard
- 1 tablespoon cider vinegar
- 1 teaspoon white sugar
- ¼ teaspoon salt
Instructions
- Chop the cooked turkey into bite-sized pieces.
- Dice the celery, green onions, and red bell pepper finely.
- In a large bowl, combine turkey and chopped vegetables.
- In a small bowl, mix mayonnaise, Dijon mustard, cider vinegar, sugar, and salt.
- Pour the dressing over the turkey mixture.
- Gently toss until everything is evenly coated.
- Chill for 10–15 minutes before serving for best flavor.
- Serve as-is, or with lettuce wraps, toast, or crackers.
