Festive Fall Turkey Salad

I created this recipe to use leftover holiday turkey. It’s a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers.

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.

Step: 2

Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.

Step: 3

Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.

Step: 4

Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

Per Serving: 288 calories; protein 22.2g; carbohydrates 8.4g; fat 18.4g; cholesterol 58.4mg; sodium 273.5mg.

Fruit salad is morely of the nicest salads to make . It is high in body delight and water produce . As fruits can make natural sugar , you can have it for eat in mornings . The sweetness in it will give you more energy for the 24 hours and make body fit with your sweet cravings too.

Salads often get a not good for being unpleasant (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The core of middle ground is not being talked about , but it’s exactly where you’ll find the good vegetable fruit that may fuel weight loss.