Leftover Turkey Salad with L’Epicurien Cranberries & Walnuts



Salad with Meat

PF005 Cranberries in Wine

4 cups leftover turkey, cubed
1 cup walnuts, toasted and chopped
1 cup celery, diced
2 Tablespoons finely chopped shallot
1 cup Cranberries cooked in wine by L’Epicurien
2/3 cup mayonnaise
3 tablespoons tarragon vinegar from Edward Fallot
2 tablespoons finely chopped fresh tarragon
Salt and pepper to taste
1. Mix all ingredients together in a bowl and enjoy as is, over romaine lettuce, or on pita.

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