Rosemary Turkey Salad

This turkey salad swaps the usual heavy mayo-and-celery routine for something brighter. Fresh rosemary and parsley give it an herbal backbone, while shredded Granny Smith apple adds a tart, crisp bite that plays off the savory turkey.

Light mayo keeps the dressing lean without sacrificing creaminess. The white pepper adds gentle warmth that doesn’t overpower the herbs the way black pepper sometimes can in a cold salad.

Toss the turkey and apple gently. You want the shredded apple mixed in, not crushed into mush. Chill the mixture before plating so the flavors have time to come together. Serve it over a bed of lettuce topped with alfalfa sprouts for a lunch that’s satisfying but won’t weigh you down.

Kitchen Tips

• Chop the fresh rosemary finely. Large pieces of rosemary are tough and piney when eaten raw. Tiny minced bits distribute the flavor evenly.
• A red Bartlett pear works in place of the apple if you want something softer and sweeter.
• This is a great use for leftover Thanksgiving or roast turkey. The rosemary echoes the flavors the bird was probably cooked with.

Variations

• Add toasted walnuts or pecans for crunch and healthy fats.
• Swap alfalfa sprouts for microgreens or watercress for a peppery kick.
• Stir in dried cranberries for a sweet-tart holiday-inspired turkey salad.