Curried Cranberry Turkey Salad is a refreshing, Indian twist on leftover turkey, turned into a salad. It is a nice change of pace after a traditional Thanksgiving dinner and a great way to put those leftovers to good use right away.
This recipe calls for yogurt. If you choose to use low fat yogurt, you will want to drain it because the dish will become watery. However, if you use regular greek yogurt, no additional steps should be needed to compensate.
Shopping List:
plain greek yogurt
shredded turkey
zucchini
carrots
cilantro
dried cranberries
lime
red pepper flakes
pepper
salt
mayonnaise
Equipment:
various sized bowls
Instructions:
Drain any standing liquid from the yogurt.
Prepare turkey, zucchini, carrots, cilantro, mix together in a bowl with cranberries.
In another bowl combine, yogurt, lime zest and juice, pepper flakes, salt, pepper and mayonnaise. Mix well, then combine with turkey mixture. Stir together making sure it is completely coated.
If desired add more salt and pepper to taste.
Serve and enjoy!
What is your favorite Turkey recipe?
Curried Cranberry Turkey Salad
Equipment
- various sized mixing bowls
Ingredients
- 1 cup plain greek yogurt drained
- 3 cups shredded turkey
- 1 cup zucchini shredded
- ½ cup carrots shredded
- ½ cilantro chopped
- ½ cup dried cranberries
- 1 lime Zest and juice
- 1 tsp red pepper flakes
- ¼ tsp pepper
- ½ tsp salt
- 2 tbsp mayonnaise
Instructions
- First taking the yogurt, and drain the liquid from the top when you open it.
- Prepare the turkey, zucchini, carrots, cilantro, mix together in a bowl with cranberries.
- In another bowl combine, yougart, lime zest and juice, pepper flakes, salt, pepper and mayonnaise. Mix together well, then combine with turkey mixture. Stir together well to be sure it is all coated.
- If desired add more salt and pepper to tasete.
- Serve and enjoy!
You might also like simple polenta.
