1poundthick-cut deli turkeydiced, or leftover turkey shreds
Dressing
1cupmayonnaise
1cupnonfat Greek yogurt
3Tablespoonslemon juice
2Tablespoonsugar
salt and pepper to taste
Instructions
Cut apples into ¼-inch slices, then cut those slices in half. Cut broccoli florets into bite-size pieces. Dice turkey into bite-size pieces, and crush whole pecans into smaller pieces by hand or coarsely chop them with a knife. Finally, thinly slice red onion. Add all prepared ingredients to a large mixing bowl.
1 pound broccoli florets, ½ cup shredded carrot, ½ cup red onion, 3 large apples, ½ cup pecan pieces, ½ cup dried cranberries, 1 pound thick-cut deli turkey
In a smaller bowl, whisk together mayonnaise, nonfat Greek yogurt, lemon juice, sugar, salt, and pepper until smooth to form your dressing. Pour the dressing over your salad ingredients and toss everything together in the bowl. Serve chilled, and enjoy!
1 cup mayonnaise, 1 cup nonfat Greek yogurt, 3 Tablespoons lemon juice, 2 Tablespoon sugar, salt and pepper to taste
Notes
For best results, always use seasonal and fresh produce.
This salad is great to make ahead, it will last for up to 5 days in the fridge. The longer the ingredients sit together, the more the flavors will marinate!
If you don't want to make the entire salad ahead, you can assemble the salad separately and make the dressing ahead. Toss just before ready to serve.
Thinly slice those red onions! The thicker they are, the stronger their flavor will be. It's better if they're very thinly sliced.