Easter Leftovers - Cranberry Pecan Turkey Salad
- 2 cup diced, cooked turkey breast
- 1/4 cup chopped pecans
- 1/4 cup chopped celery
- 1/4 cup dried cranberries
- 1/2 cup mayo
- Salt and pepper, to taste
Combine all ingredients in a bowl and mix well. Season with salt and pepper.
Use your favourite grainy bread, Swiss or sharp cheddar cheese, mixed baby greens or baby arugula and assemble your sandwiches!