PECAN CRANBERRY TURKEY SALAD
Pecan Cranberry Turkey Salad is an easy recipe for using up that leftover turkey. With no mayonnaise, it’s dairy-free and a healthier option. Ripe pears and dried cranberries are a nice addition to this turkey salad.
- 3 Pears
- 2C Leftover Turkey, cubed
- 1/2C Celery Stalk with leaves
- 1/4C Dried Cranberries, apple juice sweetened [sugar-free]
- 1/3C Pecans or Walnuts
- *1/3C Creamy Raw Dressing as a substitute for Mayonnaise, recipe follows, or more to taste, see note
Note: or substitute 1/3C Creamy Raw Dressing for Mayonnaise, use more or less, to taste
DIRECTIONS: cube leftover turkey, white or dark meat or a combination, and add to medium size bowl. Chop celery with leaves and add to bowl along with dried cranberries. Chop your choice of pecans or walnuts and add to bowl. Make creamy raw dressing, recipe follows. Slice pears and scoop out flesh to use the pears as “bowls”, taking care not to break through bottoms or sides of pear. Take inside of scooped out pear, slice it, and serve on the side or use in another recipe. Fill hollowed out pear halves with turkey salad. Optional—top with sprig of leaves and fresh or frozen cranberry as garnish.
CREAMY RAW SALAD DRESSING
- 1/4C Raw Cashew Pieces
- 1/4C Extra Virgin Olive Oil
- 1/4C Raw Apple Cider Vinegar
- 1T Pure Maple Syrup
- 1/2t Garam Masala
- 1t Himalayan Salt
- Dash of Chipotle Pepper
DIRECTIONS: add ingredients to an inverted blender cup [best] or small food processor and mix until thick and creamy.