Since I wasn't hosting Thanksgiving at our house this year, I went out and bought a small turkey breast for the family to enjoy earlier this week. I knew that after the big meal on Thursday, then doing some power shopping on Friday, I was not going to want to spend a lot of time in the kitchen this weekend. I bought enough so there would be plenty for leftovers, which we've been putting to good use already. Jason took the cranberry turkey sandwich I made earlier this week to lunch, and dinner tonight will be Turkey Salad with Walnuts and Grapes since I found that scrumptious recipe on Golden Blossom Honey and it looked too good to pass up.
Since Jason has been on a diet, I did end up using fat free mayo and sour cream to try to keep this dish on the healthier side, so I like that I could switch it up to fit our needs without compromising too much on flavor. This salad can be eaten as a stand alone dish, or use it as a spread on some crusty french bread or rolls for lunch or a light dinner.
Ingredients4 cups cooked turkey, cubed
2 cups red seedless grapes
1 1/4 cups walnuts, coarsely chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 Tablespoons GOLDEN BLOSSOM RAW HONEY
1 teaspoon poppy seeds
pepper to taste
radicchio or other lettuce leaves
CLICK HERE FOR FULL RECIPE
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What's your favorite way to use up Thanksgiving leftovers?