Turkey Cranberry Salad Sandwiches - Food Club

Ingredients

• 4 cups leftover cooked 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
• In a large bowl combine turkey, chopped pecans, cranberries, and mayonnaise or plain Greek yogurt, dijon mustard, rosemary, salt and pepper.
• 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.
• Store any leftover turkey cranberry salad in the fridge for up to 1 week.