Gobbling Good Turkey Salad (Leftovers)

May 12, 2023May 12, 20230 3

Gobbling Good Turkey Salad (Leftovers) Recipe

by The Chefin Salad

Prep

10 min

Cook

0 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

270

Sugar

Fat

If you're looking for a healthy and satisfying way to use up leftover turkey, this salad is a great option. The dressing is simple yet flavorful, and the crunch from the celery adds a nice texture to the dish. This salad is great for meal prepping, and can be easily customized with your favorite add-ins such as nuts, dried fruit, or even quinoa for some extra protein. It's a versatile and delicious way to enjoy your Thanksgiving leftovers.

Instructions

1.	In a small bowl, whisk together the cider vinegar, Dijon mustard, salt, and black pepper until well combined.
2.	Slowly drizzle in the olive oil while whisking continuously, until the dressing emulsifies.
3.	In a large bowl, combine the diced turkey and chopped celery.
4.	Pour the dressing over the turkey and celery, and toss to coat evenly.
5.	Cover and refrigerate for at least 30 minutes, or until ready to serve.

PROS

This turkey salad is a great way to use up Thanksgiving leftovers, and is a light and healthy meal option.

The cider vinegar in the dressing adds a tangy and bright flavor, while the Dijon mustard gives it a subtle kick.

CONS

As with any cold salad, leftovers may become soggy after sitting in the fridge for a few days.
It’s best to consume this salad within 2-3 days of making it.

If you’re not a fan of celery, you can substitute it with chopped apples, grapes, or even dried cranberries.

HEALTH & BENEFITS

Turkey is a lean source of protein, making it an excellent choice for those looking to build muscle or maintain a healthy weight.
Additionally, turkey is rich in B vitamins and minerals such as selenium and zinc. Celery is also low in calories and high in fiber, helping to improve digestion and lower inflammation.

	3 tablespoons cider vinegar
	2 teaspoons Dijon mustard
	1/2 teaspoon salt
	1/8 teaspoon ground black pepper
	3 tablespoons extra virgin olive oil
	4 cups diced cooked turkey
	2 celery ribs , finely chopped