
Turkey Salad
with Cranberries & Walnuts
Makes 4 ServingsIngredients
* | 1 tablespoon olive oil |
* | 1 package Shady Brook Farms or Honeysuckle White Turkey Breast Cutlets, cut into 1-inch pieces |
* | 1 cup green onions, chopped |
* | 1/3 cup low-fat mayonnaise |
* | 3 tablespoons fresh thyme, chopped, divided |
* | 2 1/3 cups dried cranberries, chopped |
* | 1/2 cup walnuts, chopped |
* | 1/8 teaspoon salt |
* | 1/8 teaspoon coarse ground black pepper |
* | Oil and vinegar vinaigrette |
* | 12-ounce bag mixed salad greens |
Instructions
1 | Heat oil in a large non-stick skillet over medium-high heat. Cook turkey, stirring constantly until no longer pink, about 10 minutes. |
2 | In a medium bowl, combine turkey, green onions, mayonnaise, 2 tablespoons thyme, cranberries and walnuts. Season with salt and pepper. |
3 | In a small bowl, whisk oil, vinegar and remaining 1 tablespoon thyme together. Toss greens with vinaigrette; top with turkey mixture. |