Description
Born in Grandma Betty’s kitchen and perfected through years of post-holiday fridge foraging, this salad turns humble leftovers into a zesty, colorful delight. It’s creamy, crunchy, tangy, and ready in minutes. A celebration of simplicity—and second helpings done right.
Ingredients
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2 celery stalks, diced
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2 green onions, sliced
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½ red bell pepper, finely chopped
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3 tbsp mayonnaise
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2 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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1 tsp white sugar
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¼ tsp salt
Instructions
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Mix the salad: In a large bowl, combine turkey, celery, green onions, and bell pepper.
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Make dressing: Whisk mayo, mustard, vinegar, sugar, and salt in a small bowl until smooth.
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Combine: Pour dressing over salad. Gently fold to coat everything evenly.
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Chill: Refrigerate 30 minutes to let flavors meld. Stir before serving.
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Taste & tweak: Add more mustard for zing or a drizzle of honey if too tangy.
Serving Ideas
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Spoon into lettuce cups or onto toast
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Scoop with veggie chips or crackers
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Make next-level croissant sandwiches
Notes
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If turkey’s dry, moisten with 1 tbsp warm broth first.
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Keep extras crisp by adding nuts/fruits after chilling.
- Prep Time: 15 minutes
Nutrition
- Calories: 220 per serving
- Sodium: 310mg
- Fat: 14g
- Carbohydrates: 4g
- Protein: 18g