Walnut -Cranberry Turkey Salad

I should have posted this shortly after Thanksgiving and probably not now in the middle of the winter...But if you had the foresight to do some adequate grocery shopping as I did yesterday...Hopefully you have the ingredients in your house to fix you and your significant other, a nice healthy salad for this afternoon, when you two are snuggled together watching a movie...(Before the big game tonight)

I got this recipe from our friends at Food and Wine. The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt, and chopped herbs.

INGREDIENTS: 

• 1 cup(s) (4-ounce) walnuts
• 3/4 cup(s) low-fat plain Greek yogurt
• 1/4 cup(s) low-fat mayonnaise
• 1/4 cup(s) flat-leaf parsley, chopped
• 1/4 cup(s) snipped chives
• 1 tablespoon(s) chopped tarragon
• Salt
• Freshly ground pepper
• 1 1/4 pound(s) (4 cups) roast turkey, diced
• 3/4 cup(s) dried cranberries
• 8 ounce(s) (8 packed cups) mixed greens, such as baby kale, baby arugula, and chopped radicchio
• 2 tablespoon(s) extra-virgin olive oil
• 1 tablespoon(s) freshly squeezed lemon juice

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Spread the walnuts in a pie plate and toast for about 10 minutes, until golden and fragrant. Let cool, then coarsely chop the nuts.
2. In a large bowl, whisk the yogurt with the mayonnaise, parsley, chives, and tarragon and season with salt and pepper. Fold in the turkey, cranberries, and walnuts.
3. In another bowl, toss the mixed greens with the oil and lemon juice; season with salt and pepper. Mound the salad on a platter and top with the turkey salad. Serve right away.

A glass of white wine will go nicely with this-

Enjoy!

Eat well my friends!