Equipment
Ingredients
Salad Base
- 300 g cooked turkey breast, shredded or diced, chilled
- 200 g cooked wild rice, chilled
- 150 g baby spinach, washed and dried
- 150 g cremini mushrooms, wiped clean
Lemon-Dijon Yogurt Dressing
- 120 g plain greek yogurt, full fat or low fat
- 30 ml lemon juice, freshly squeezed
- 15 g dijon mustard
- 15 ml extra virgin olive oil
- black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 244 kcal
- Protein
- 29 g
- Carbohydrates
- 16 g
- Fat
- 7 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 160 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 64 mg
- Potassium
- 674 mg
- Calcium
- 86 mg
- Iron
- 2.1 mg
- Magnesium
- 79 mg
- Phosphorus
- 322 mg
- Zinc
- 2.8 mg
- Vitamin A
- 179 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 184 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.54 mg
- Niacin
- 11.3 mg
- Folate
- 105 mcg
- Water
- 191 g
Sources: USDA FoodData Central
Method
In a small mixing bowl, vigorously combine the Greek yogurt, fresh lemon juice, Dijon mustard, extra virgin olive oil, and black pepper until completely smooth and emulsified.
Place the cremini mushrooms on a cutting board and cut them into very thin slices using a chef's knife.
Pull the cooked turkey breast apart into bite-sized pieces. Ensure any leftover turkey was originally cooked to a safe internal temperature of 74 C / 165 F before storing.
Transfer the baby spinach, chilled wild rice, sliced mushrooms, and shredded turkey into a large mixing bowl.
Pour the prepared yogurt dressing over the salad base. Gently toss all the ingredients together until the spinach leaves and turkey are evenly coated.
Chef's Notes
- To build layers of flavor, allow the cooked wild rice to come to room temperature rather than serving it refrigerator-cold. This helps it absorb the lemon-Dijon dressing more efficiently.
- Raw mushrooms act like sponges. Never wash them under heavily running water; instead, wipe them clean with a slightly damp paper towel to prevent them from becoming waterlogged.
- This recipe naturally keeps sodium very low by omitting added salt and relying on the pungency of Dijon mustard and the brightness of fresh lemon juice. If dietary restrictions allow, a small pinch of flaky sea salt right before serving elevates the flavors significantly.
- If using Thanksgiving leftovers, ensure your turkey has been stored properly in an airtight container in the refrigerator for no more than 3 to 4 days for optimal food safety.
Storage
Refrigerator: 2 days — Store dressing separately from the greens to prevent wilting. Spinach will degrade quickly once dressed.
Troubleshooting
The dressing is too tart or acidic
Cause: The lemon was particularly acidic or the yogurt was extra tangy
Fix: Whisk in an additional 5ml of extra virgin olive oil to mellow the acidity, or add a tiny splash of water to dilute
Prevention: Taste the yogurt and lemon juice independently before mixing the full batch
The salad is watery at the bottom of the bowl
Cause: Spinach was not completely dried after washing, or the salad sat dressed for too long
Fix: Transfer the solid ingredients to a new serving bowl, leaving the watery liquid behind
Prevention: Use a salad spinner to thoroughly dry the spinach and dress immediately before serving
Cultural Context
The concept of the post-Thanksgiving harvest salad represents a modern American culinary tradition aimed at repurposing hearty holiday leftovers into lighter, vibrant meals. Wild rice, native to North America and traditionally harvested by Indigenous peoples in the Great Lakes region, provides a nutty, earthy backbone that naturally complements native poultry like turkey.
