Ingredients

  • 4 cups leftover cooked Food Club turkey, shredded or cubed
  • 1/2 cup chopped cranberries
  • 1/2 cup chopped pecans
  • 2/3 cup mayonnaise or plain greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Handful of Lettuce
  • Sliced bread

Directions

  1. In a large bowl combine turkey, chopped pecans, cranberries, and mayonnaise or plain greek yogurt, Dijon mustard, rosemary, salt and pepper.
  2. Arrange lettuce on slices of bread and top with a generous scoop of turkey cranberry salad mixture. Add a slice of bread to the top and serve immediately.
  3. Store any leftover turkey cranberry salad in the fridge for up to 1 week.