The Easiest Leftover Turkey Salad
This super customizable turkey salad won't disappoint!!
To cook the bacon, cut bacon into small pieces.
In a medium skillet, cook chopped bacon over medium high heat until nice and crispy, about 8 minutes. Remove bacon bits onto a plate, lined with a paper towel.
Place the leftover turkey in a food processor and pulse until fine.
Finely slice the celery. (You should get about ½ cup of chopped celery.)
Core and cut the apple into small cubes.
Slice the green part of scallions into thin slices.
In a large bowl, combine bacon, chopped turkey breast, celery, apple, scallions and almonds.
To make the dressing, combine mayo, Dijon mustard, red wine vinegar, sugar and garlic powder and whisk until smooth.
Pour the dressing over salad ingredients and toss to combine. Salt and pepper to taste.
Serve with sandwich bread, croissants, wrap, or lettuce leaves.
Store leftovers in an airtight container in the fridge for up to 3 days.
Calories: 448kcal, Carbohydrates: 8g, Protein: 50g, Fat: 24g, Saturated Fat: 4g, Cholesterol: 149mg, Sodium: 331mg, Potassium: 93mg, Fiber: 1g, Sugar: 6g, Vitamin A: 57IU, Vitamin C: 2mg, Calcium: 51mg, Iron: 3mg
Continue Reading for additional tips and serving suggestions.