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After Thanksgiving Salad

 After Thanksgiving Salad
After Thanksgiving Salad is a delightful and unexpected way to use leftover turkey, remarks Betty Peel of Milford, Ohio, who sent her recipe.
6 ServingsPrep/Total Time: 15 min.


  • 3-1/2 cups diced cooked turkey
  • 4 celery ribs, sliced
  • 4 green onions, sliced
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dill weed or dried tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Lettuce leaves, optional


  • In a large bowl, combine the turkey, celery, onions, pecans and red
  • pepper. Combine the mayonnaise, lemon juice, dill, salt and pepper;
  • stir into the turkey mixture. Refrigerate until serving. Serve on
  • lettuce if desired. Yield: 6 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 352 calories, 26 g fat (4 g saturated fat), 69 mg cholesterol, 281 mg sodium, 4 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.