A delightful and easy-to-make salad that uses leftover turkey, perfect for a quick and flavorful meal.
Soak the cranberries in hot water for about 10 minutes to rehydrate them.
This step ensures the cranberries are plump and juicy, enhancing their flavor in the salad.
Drain the cranberries and gently press them to remove excess water.
Removing excess water prevents the salad from becoming watery.
Chop the turkey, eggs, and onion into bite-sized pieces.
Uniformly sized pieces ensure even distribution of flavors.
In a mixing bowl, combine the turkey, eggs, cranberries, walnuts, and onion.
Mix gently to avoid breaking the ingredients.
Add the mayonnaise to the bowl and mix until everything is well coated.
Adjust the amount of mayonnaise to your preference for creaminess.
Chill the salad in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad on a bed of lettuce or with crackers for a delightful meal.
Garnish with a sprinkle of fresh herbs for added color and flavor.
