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Turkey Salad with Grapes, Pecans and Cranberries in a Jar
Prep Time
20 mins
Total Time
20 mins
Servings: 4 servings
Author: MaryAnn Dwyer
  • 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
  1. In a medium bowl, combine turkey, celery onion, tarragon and mayo. Toss until well combined. Season with salt and pepper.
  2. 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.