Turkey and Cranberry Salad

Use up your left over Christmas turkey to make this delicious low calorie, healthy salad.  Brilliant to take along to a Christmas Party Buffet, and perfect for lunch when you’re feeling the boxing day bloat!

Low fat and high protein, turkey is a great meat to add to salads.  The high protein content keeps that metabolism burning and your tummy full, without adding too many calories, making this salad perfect all year round, not just at Christmas time!

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Turkey and Cranberry Salad

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  • Author: Rachel Wilcock
  • Total Time: 20
  • Yield: 4 1x


Lovely leftover lushness!



250g (approx) cooked turkey

2tsp olive oil

2 red onions, thinly sliced

200g mixed salad leaves

½ cucumber, deseeded and sliced

25g dried cranberries

85g/3oz cranberry sauce

juice of 1 lime


Tear or roughly chop the left over turkey into small bitesize pieces
Heat the oil in a heavy based pan and fry the onions for 5 mins, then set aside in a large serving dish
Toss the turkey with the onions, leaves, cucumber and dried cranberries.
Mix the cranberry sauce, lime juice and 2 tbsp water and drizzle over the salad.

  • Prep Time: 15
  • Cook Time: 5


  • Serving Size: 1
  • Calories: 190

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