Still have some of the Thanksgiving turkey leftovers, turn it into a lunch salad.
I. Stir together:
1/3 cup (80 ml) plain organic yogurt or diary-free almond yogurt
2 Tbs. (30 ml) vegan mayonnaise
1 tsp. (5 ml) honey
black pepper to taste
II. In a bowl, toss:
2 cups (480 ml) shredded leftover turkey
1 stalk of sliced organic celery
1/2 cup (120 ml) each organic: dried cranberries or raisins & toasted chopped pecans or almonds
III. Serve:
With crackers, between bread, or over lettuce.
I. Stir together:
1/3 cup (80 ml) plain organic yogurt or diary-free almond yogurt
2 Tbs. (30 ml) vegan mayonnaise
1 tsp. (5 ml) honey
black pepper to taste
II. In a bowl, toss:
2 cups (480 ml) shredded leftover turkey
1 stalk of sliced organic celery
1/2 cup (120 ml) each organic: dried cranberries or raisins & toasted chopped pecans or almonds
III. Serve:
With crackers, between bread, or over lettuce.
