Cooking With Chef Hermann: Roast Turkey, Asparagus and Walnut Salad

Roast Turkey, Asparagus and Walnut Salad

• 16 oz left over Roasted Turkey, torn into bite size pieces
• ½ C chopped cooked asparagus (or other green veggie)
• ¼ C dried cranberries
• ¼ C chopped toasted walnuts
• 2 TB Scallions thin sliced
• 3 sprigs fresh thyme
• ½ C mayonnaise
• ½ C Yogurt
• 2 tsp apple cider vinegar
• 1 tsp sugar
• 1 tsp granulated garlic
• ½ tsp Salt
• Black pepper, parsley to taste
• Romaine or Bibb lettuce

Mix the ingredients together and chill.  Serve on bed of romaine or Bibb lettuce.