Food, it is a love language which speaks of heritage, tradition and togetherness.
Then comes the day after... some years we have turkey. Travelers are leaving, no desire to pack a lunch leaving an extra 3 or 4 pounds of 'the bird' asking to be prepared into something other than a repeat performance. Here is where turkey salad is a kiss of simplicity and a reminder of summer days of salads and sun. Turkey salad with fresh vegetables is crunchy, naturally sweet and healthy. A great way to use those tiny pieces that fall apart on a sandwich. Serve with a side of toast, or a tomato, this is a break from potatoes or pasta!
2 cups diced turkey, leave it chunky
1/2 c finely chopped red onion
1/3 c chopped fresh broccoli flowerettes
1/4 c chopped cucumber, seeds removed
2 T mayonnaise
2 T salad dressing
1/2 t apple cider vinegar
1/4 t each of: celery seed, celery salt, dill weed, and thyme
Prepare Salad in 2 separate bowls. In first bowl add turkey and vegetables. In second bowl add mayonnaise, salad dressing and vinegar. Whisk to combine. Add herbs, whisk again and pour over turkey mixture. Chill and serve.