November 30, 2016

Recipe: Turkey Salad

Need a healthier way to put those Thanksgiving leftovers to use? Try this reduced fat turkey salad made with traditional Thanksgiving staples. You’ll be thankful you did!


  • 1/4 c. reduced-fat mayonnaise
  • 1/4 c. plain or lemon yogurt
  • 1 T. honey
  • 1 T. brown mustard
  • 1/2 tsp. marjoram
  • 1/4 tsp. pepper
  • 1/4 tsp. ginger
  • 3 c. chopped, cooked turkey
  • 1 large red apple, diced
  • 1/2 c. celery, chopped
  • 1/2 c. dried cranberries or cran-raisins
  • 2 T. walnuts, chopped


Combine mayonnaise, yogurt, honey, mustard, marjoram, pepper and ginger in a storable, plastic container with a lid. Add turkey, apple, celery, cranberries and walnuts, stirring to blend. Leftovers are great stored in a covered container, refrigerated for two days. Serves 8.

Note: this versatile salad is great on a bed of salad greens or served with crackers or crunchy bread.

Nutritional Information: Calories: 133; Fat: 4g; Carbohydrates: 8g; Protein: 2g; Fiber: 2g; Sodium: 40 mg.

Recipes are provided by the Baptist Health Cardiac Rehabilitation Department.

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