Curried Cranberry Turkey Salad

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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.

Curried Cranberry Turkey Salad

Shopping List:

plain greek yogurt
shredded turkey
zucchini
carrots
cilantro
dried cranberries
lime
red pepper flakes
pepper
salt
mayonnaise

Equipment:

various sized bowls

Curried Cranberry Turkey Salad

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!

Give this delicious Curried Cranberry Turkey Salad recipe a try and let us know what you think about it! We would love to hear from you.

What is your favorite Turkey recipe?

Also discover these Turkey Spring Rolls. You will be glad you gave them a try! Also try this Heirloom Beans And Rice With Smoked Turkey recipe.

Curried Cranberry Turkey Salad

Prep Time30 mins
Total Time30 mins
Course: Salad
Cuisine: Indian
Keyword: cranberry, curried, turkey
Servings: 4

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.

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