After a few plates of Thanksgiving leftovers, it's time to spice it up!
Try chef Simon Hall’s Cranberry Turkey Salad! With simple ingredients and little prep time, it’s the perfect twist for your leftover turkey.
Start by chopping 1 bunch of fresh parsley. Chef Simon leaves the stems of the parsley in his recipe. Combine the parsley with 4 cups of leftover pulled turkey, 3/4 cup of dried unsweetened cranberries and 1 cup of toasted walnuts. Mix the ingredients with 1 cup of Whole 30 mayo and bed on top of greens.
For Whole 30 mayo you’ll need:
- 1 & 1/4 cup of light olive oil, divided
- 1 egg
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 to 1 lemon, juiced
Place the egg, 1/4 cup of olive oil, mustard powder and salt in a mixing bowl, blender or food processor. While blending, slowly drizzle in the remaining cup of olive oil. After you’ve finished adding in all the oil, add lemon juice to taste. Stir gently with a spoon and enjoy!