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Turkey & Fruit Salad Recipe

Turkey & Fruit Salad Recipe

“We have our own turkeys, so I am always on the lookout for good recipes that are a little different. This is a good way to use up leftover turkey.” —Harriet Stichter, Milford, Indiana
TOTAL TIME: Prep/Total Time: 25 min. YIELD:5 servings


  • 1/4 cup fat-free plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon spicy brown mustard
  • 1/2 teaspoon dried marjoram
  • 1/8 teaspoon ground ginger
  • 3 cups cubed cooked turkey breast
  • 2 celery ribs, thinly sliced
  • 1 large red apple, finely chopped
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts, toasted


  • 1. In a small bowl, combine the first six ingredients. In a large bowl, combine the turkey, celery, apple, cranberries and walnuts. Add yogurt mixture; toss to coat. Refrigerate until serving. Yield: 5 servings.

Nutritional Facts

1 cup: 278 calories, 9g fat (1g saturated fat), 77mg cholesterol, 208mg sodium, 23g carbohydrate (17g sugars, 2g fiber), 28g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 fat.

Reviews for Turkey & Fruit Salad

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Reviewed Nov. 30, 2011

"I used sour cream for the yogurt and I added some lemon juice and salt and pepper. Very good."

Reviewed Aug. 19, 2010

"Yum! Didn't have cranberries, so I left them out. This made a really large batch. Might try a green apple for tanginess next time. Very tasty and healthy recipe!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.