Turkey Salad with Dried Cranberries Recipe
In the autumn when the grapes are at their peak and turkey is readily available, my family will often make this delicious turkey salad for lunch. Sometimes we eat it on bread and sometimes with crackers, and sometimes, as pictured here, on a bed of lettuce. There are no measurements and no rules, just a simple selection of ingredients mixed to taste. When I first tried this recipe, I went easy on the grapes. My thinking was that the point of the salad was turkey, so I emphasized the turkey. But the flavor is so good with the grapes that you really want to have enough grapes to get one in every bite. So you do need almost as many grapes as turkey. And, if you're feeling like an extra flavor sensation, this salad is really good with curry powder.
chopped turkey halved grapes dried cranberries walnuts mayonnaise Sambhar curry powder (optional) Notes: I use a pre-cooked turkey breast for this because it's easy and very moist, but a home roasted turkey would work well as long as it's not too dry. For the grapes my favorite are seedlness red grapes, but green ones work just as well as long as they're firm and sweet. I wouldn't used grapes with seeds unless I had a lot of time on my hands!
1. In a large bowl, put a large handful of chopped turkey for each person. 2. Add a smaller handful of halved grapes for each person. 3. Stir. 4. Add dried cranberries and walnuts until it looks good. 5. Add a couple of spoonfuls of mayonnaise and stir thoroughly. 6. If you're in the mood for extra flavor, sprinkle over some curry powder (I like the red Sambhar type) and mix that in as well. 7. Serve and enjoy!