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Cranberry and Turkey Salad



  • 1/2 cup dried cranberries
  • 5 stalks finely chopped celery
  • 2 thick turkey slices (about 5 oz each)
  • 1/2 cup light sour cream
  • 1/3 cup mayonnaise
  • 1 spoon Dijon mustard
  • 1 1/2 white vinegar
  • 8-10 lettuce leaves
  • Salt and recently ground pepper


  • Put celery into a bowl filled up with cold water and refrigerate for a while. Mix the cream together with mayonnaise, mustard, and vinegar. Season and set aside in a covered bowl. Refrigerate.
  • Wash and thoroughly disinfect lettuce leaves. out lettuce leaves on the plates; spread the cranberries and chopped turkey and celery. Dress with the refrigerated dressing.
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