Turkey Salad with Celery and Dried Cranberries

I copied and pasted this recipe off the Williams-Sanoma website.   We have some Greenburg smoked turkey left from last Christmas in our freezer and thought a recipe like this would be a good way to recreate a meal.

The ingredients may remind you of Thanksgiving, but they make a cool, refreshing summertime salad as well, with raw celery adding crunch. You may not think of celery as especially nutritious, but it’s rich in vitamin C. This salad is also great as a sandwich spread.


  • 1 1/2 cups finely chopped celery
  • 2 cups coarsely chopped cooked turkey
  • 1/4 cup minced fresh flat-leaf parsley
  • 2 green onions, minced
  • 1/4 cup dried cranberries
  • 1/4 cup plain low-fat yogurt
  • 2 Tbs. mayonnaise
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  • 4 large butter lettuce leaves


In a bowl, combine the celery, turkey, parsley, green onions, cranberries, yogurt and mayonnaise and stir to mix well. Add the salt and pepper and stir again. Let stand at room temperature for 30 minutes or refrigerate for up to 3 hours to blend the flavors.

To serve, place a lettuce leaf on each of 4 salad plates and arrange the turkey salad on top. Serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor


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