Cranberry and Turkey Salad
Perfect for an appetizer or a light lunch.
Soups & Salads
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.