Turkey Salad with Dried Cranberries
This turkey salad with fresh tarragon, punchy lemon, and sweet dried cranberries, is the perfect way to use up your Thanksgiving leftovers.
Ingredients
- 8 ounces (250g) leftover roast turkey
- ½ cup (100g) mayonnaise
- Juice of ½ small lemon (about 1 tablespoon)
- 2 tablespoons chopped fresh tarragon
- ½ cup (80g) dried cranberries roughly chopped
- 4 slices challah bread
Step by Step Instructions
Step 1
- Roughly chop the roast turkey, or shred it by hand, to bite-sized pieces.
Step 2
- Make tarragon aioli by mixing the mayonnaise with lemon juice and fresh tarragon.
Step 3
- Mix the tarragon aioli with the roast turkey and dried cranberries. Serve with fresh bread, such as sliced challah.
