Curried Turkey SaladThis is a refreshing, English / Indian-inspired twist on leftover turkey — a nice change of pace after a traditional Thanksgiving dinner. Dried cranberries take the place of more traditional grapes and lend a little contrasting sweetness, and cilantro and lime play out the tropical theme. Using more yogurt than mayonnaise keeps the salad light.  (Substitute lowfat Greek yogurt for regular lowfat yogurt to avoid the draining step.)
Serves 2 to 4


    1 cup lowfat yogurt
    3 cups shredded turkey
    1 cup diced English cucumber
    1/2 bunch cilantro
    1/2 cup sweetened dried cranberries
    1 tsp curry powder
    1/4 tsp cayenne pepper
    1/2 tsp kosher salt
    1 tsp rice wine vinegar
    1 tbsp mayonnaise


1. Put the yogurt in a cheesecloth-lined colander set in a bowl and set it aside to drain for at least 30 minutes.

2. Prep the turkey, cucumber and cilantro and combine them with the dried cranberries in a medium bowl.

3. In another medium bowl, whisk together the drained yogurt and remaining ingredients until combined. Add the dressing to the turkey, cucumber, cilantro and dried cranberry mixture and stir well to coat.

4. Add more salt and pepper to taste.

Thanks to for this recipe.