Tarragon Turkey Salad with Pecans & Cranberries - Walter Stewart's Market
This is a great leftover meal for all that turkey and trimmings. You can serve it on a dense wheat bread, a pita, or on a green salad. It tastes even better as
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stewartsmarket.com.
Ingredients
- 6 cups of chopped up turkey
- 2 stalks of celery, chopped
- 1 small shallot, finely chopped
- 2 tablespoons of chopped fresh tarragon
- 1 cup dried cranberries
- 1 cup toasted pecan halves, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 3/4 cup mayonnaise
- 2 tablespoons tarragon vinegar
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