I like anything that has dill.  My garden is overflowing with dill that reseeds itself year after year.  The first time I saw this salad I thought “a whole cup of dill! – must be good!”

I still have the problem that no one else in my house is a fan of turkey.  Thus no leftovers, because no turkey dinners.

One of my other favorite green things is celery!  I love the leaves and the insides.  In fact I grow it in my garden just to have the leaves for salads.

I like to buy a turkey breast and cook it in a crockpot on low for about 8 hours with white wine, veggies, and some fresh herbs.  Sometimes I will use two legs.  Make sure to keep the bones to make stock!

This salad is pretty and would be good to take for a holiday potluck.  I like it for lunch with or without greens and sprouts.

Turkey Dill Salad

• Servings: 5 cups+
• Time: 20 minutes
• Difficulty: easy
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Ingredients

• 4 cups cooked turkey cut into bitesize bits
• two celery stalks and the inside and leaves of a celery bunch
• one bunch green onions chopped

  

• 1 cup chopped fresh dill
• arils from one pomegranate
• 1/2 cup mayonnaise
• 2 teaspoons mustard powder
• juice and zest of one lemon