Recipe for turkey salad with grapes and walnuts
Though I'm always interested in new things to make with holiday leftovers, I love the classics, and this turkey salad with grapes and walnuts is a classic-in-the-making. Nothing complicated here. Just a basic, really good salad of turkey cut into big chunks, with a sharp vinaigrette, a kind of Waldorf salad send-up. In case, like me, you're too tired to do any more fancy cooking after preparing the holiday meal, marshalling the kitchen helpers and table setters, and overseeing the clean-up contingent, know that you can count on this salad on the day after, or any day.
Turkey salad with grapes and walnuts
3 cups diced cooked turkey (I use a store-bought rotisserie turkey breast when I don't have Thanksgiving leftovers on hand)
1/2 cup halved red seedless grapes
1/4 cup diced celery
1/2 cup chopped walnuts
For the dressing:
1/2 cup mayonnaise
2 tsp Dijon mustard
1 tsp white wine vinegar
1/2 tsp chopped fresh tarragon leaves
Kosher salt and fresh black pepper, to taste
Gently toss the turkey, grapes, celery and walnuts together in a large mixing bowl.
In a small bowl, whisk together the dressing ingredients. Combine the dressing with the turkey mixture.
Make this a couple of hours or up to one day ahead, and refrigerate until ready to serve.
More recipes in The Perfect Pantry:
Turkey and cheese in puff pastry
Bacon, lettuce and tomato sandwich with turkey and chipotle mayo
Chicken or turkey fried rice
Grilled chicken or broccoli slaw wraps
Grilled chicken salad
Other recipes that use these pantry ingredients:
Herb roasted turkey breast, from What We're Eating
Turkey Cuban panini, from Panini Happy
Curried turkey salad with apples, cranberries and walnuts, from Pinch My Salt
Brown rice salad with leftover turkey, red cabbage and pecans, from Kalyn's Kitchen
Turkey salad with lemon, capers, mustard and cornichons, from David Lebovitz