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Turkey Salad with Grapes, Pecans and Cranberries in a Jar with pecans and argula in white bowls and blue and white checked napkin.
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Turkey Salad with Grapes, Pecans and Cranberries in a Jar

Prep Time20 minutes
Total Time20 minutes
Servings: 4 servings
Author: MaryAnn Dwyer

Ingredients

  • 2 cups arugula leaves or your favorite type of lettuce
  • 1/2 cup dried cranberries
  • 1/2 cup halved pecans
  • 1 cup red seedless grapes halved
  • Turkey Salad:
  • 2 cups cooked turkey meat shredded or chopped
  • 1/2 cup celery diced
  • 1/4 cup Vidalia onion finely diced
  • 1 Tbsp. fresh tarragon leaves chopped
  • 1/2 cup mayonnaise
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • In a medium bowl, combine turkey, celery onion, tarragon and mayo. Toss until well combined. Season with salt and pepper.
  • To assemble, divide turkey salad, arugula, cranberries, pecans and grapes evenly to each wide-mouth canning jar. Store in refrigerator. When ready to enjoy, pour ingredients into bowl and serve.