Name: Kneaders Turkey Cranberry and Sunflower Salad Recipe
Ingredients: For the Salad Base: Mixed Greens: 8 cups (approximately 8 ounces) of your favorite mixed greens. Spring mix, romaine lettuce, or a blend of spinach and butter lettuce work wonderfully. The key is to have a variety of textures and flavors in your greens.; Cooked Turkey Breast: 2 cups, diced or shredded. Leftover roasted turkey breast is perfect! You can also use deli turkey breast, but for the best flavor and texture, roasting your own is recommended. Ensure the turkey is cooled completely before adding it to the salad.; Dried Cranberries: 1 cup. These add a burst of sweetness and chewiness that is characteristic of this salad. Look for plump, moist cranberries.; Sunflower Seeds: ½ cup, roasted and salted. These provide a delightful crunch and nutty flavor that complements the other ingredients beautifully. Roasted seeds offer a deeper flavor profile.; Celery: 1 cup, finely diced. Celery adds a refreshing crispness and subtle savory note that balances the sweetness.; Red Onion: ½ cup, thinly sliced or finely diced. Red onion offers a slight sharpness and adds a pop of color. If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for 10 minutes before adding it to the salad.; For the Creamy Dressing: Mayonnaise: ¾ cup. Use a good quality mayonnaise as it forms the base of the dressing. Full-fat mayonnaise will provide the richest flavor and texture, but you can use light mayonnaise to reduce calories.; Sour Cream: ¼ cup. Sour cream adds tanginess and creaminess to the dressing, balancing the richness of the mayonnaise. Greek yogurt can be substituted for a slightly tangier and healthier option.; Apple Cider Vinegar: 2 tablespoons. Vinegar provides acidity that cuts through the richness of the mayonnaise and sour cream, and brightens the overall flavor of the dressing.; Honey: 1 tablespoon. Honey adds a touch of sweetness that complements the cranberries and balances the vinegar. You can adjust the amount to your preference. Maple syrup can be used as a substitute.; Dijon Mustard: 1 teaspoon. Dijon mustard adds a subtle tang and depth of flavor to the dressing.; Garlic Powder: ½ teaspoon. Garlic powder enhances the savory notes of the dressing. Freshly minced garlic can also be used (about ½ clove), but garlic powder provides a more consistent and subtle garlic flavor in a salad dressing.; Salt: ½ teaspoon, or to taste. Salt enhances all the flavors in the dressing and salad.; Black Pepper: ¼ teaspoon, or to taste. Freshly ground black pepper adds a subtle spice and complexity to the dressing.

Ingredients

For the Salad Base:
- Mixed Greens: 8 cups (approximately 8 ounces) of your favorite mixed greens. Spring mix, romaine lettuce, or a blend of spinach and butter lettuce work wonderfully. The key is to have a variety of textures and flavors in your greens.
- Cooked Turkey Breast: 2 cups, diced or shredded. Leftover roasted turkey breast is perfect! You can also use deli turkey breast, but for the best flavor and texture, roasting your own is recommended. Ensure the turkey is cooled completely before adding it to the salad.
- Dried Cranberries: 1 cup. These add a burst of sweetness and chewiness that is characteristic of this salad. Look for plump, moist cranberries.
- Sunflower Seeds: ½ cup, roasted and salted. These provide a delightful crunch and nutty flavor that complements the other ingredients beautifully. Roasted seeds offer a deeper flavor profile.
- Celery: 1 cup, finely diced. Celery adds a refreshing crispness and subtle savory note that balances the sweetness.
- Red Onion: ½ cup, thinly sliced or finely diced. Red onion offers a slight sharpness and adds a pop of color. If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for 10 minutes before adding it to the salad.

For the Creamy Dressing:
- Mayonnaise: ¾ cup. Use a good quality mayonnaise as it forms the base of the dressing. Full-fat mayonnaise will provide the richest flavor and texture, but you can use light mayonnaise to reduce calories.
- Sour Cream: ¼ cup. Sour cream adds tanginess and creaminess to the dressing, balancing the richness of the mayonnaise. Greek yogurt can be substituted for a slightly tangier and healthier option.
- Apple Cider Vinegar: 2 tablespoons. Vinegar provides acidity that cuts through the richness of the mayonnaise and sour cream, and brightens the overall flavor of the dressing.
- Honey: 1 tablespoon. Honey adds a touch of sweetness that complements the cranberries and balances the vinegar. You can adjust the amount to your preference. Maple syrup can be used as a substitute.
- Dijon Mustard: 1 teaspoon. Dijon mustard adds a subtle tang and depth of flavor to the dressing.
- Garlic Powder: ½ teaspoon. Garlic powder enhances the savory notes of the dressing. Freshly minced garlic can also be used (about ½ clove), but garlic powder provides a more consistent and subtle garlic flavor in a salad dressing.
- Salt: ½ teaspoon, or to taste. Salt enhances all the flavors in the dressing and salad.
- Black Pepper: ¼ teaspoon, or to taste. Freshly ground black pepper adds a subtle spice and complexity to the dressing.

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Instructions

Prepare the Dressing: In a medium-sized bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper until smooth and creamy. Taste and adjust seasonings as needed. You may want to add a pinch more salt, pepper, or honey depending on your preference. Set the dressing aside. For the best flavor, it’s recommended to make the dressing at least 30 minutes before serving to allow the flavors to meld. You can even make it a day ahead and store it in the refrigerator.

Prepare the Salad Ingredients: Wash and thoroughly dry the mixed greens. If using larger lettuce leaves, tear them into bite-sized pieces. Dice or shred the cooked turkey breast into bite-sized pieces. Finely dice the celery and thinly slice or finely dice the red onion. If using feta cheese, avocado, almonds/pecans, or fresh herbs, prepare them now as well.

Assemble the Salad: In a large salad bowl, gently combine the mixed greens, diced turkey, dried cranberries, sunflower seeds, diced celery, and red onion. If you are using feta cheese, avocado, or nuts, you can add them now or reserve some for topping the salad later.

Dress the Salad: Pour the prepared dressing over the salad ingredients. Start with about ¾ of the dressing and gently toss everything together until the greens are lightly coated. Add more dressing if desired, but be careful not to oversaturate the salad. You want the salad to be flavorful and moist but not swimming in dressing.

Serve and Enjoy: Serve the salad immediately for the freshest and crispiest texture. If you prepared optional toppings like avocado, feta cheese, toasted nuts, or fresh herbs, sprinkle them over the salad just before serving for an extra touch of flavor and visual appeal. This salad is delicious served on its own, as a side dish, or in sandwiches and wraps.

Nutrition

Serving Size: one normal portion
Calories: 450-550
Fat: 30-40 grams
Carbohydrates: 20-30 grams
Fiber: 5-7 grams
Protein: 25-35 grams