Cranberry and Turkey Salad



• 1/2 cup dried cranberries
• 5 stalks finely chopped celery
• 2 thick turkey slices (about 5 oz each)
• 1/2 cup light sour cream
• 1/3 cup mayonnaise
• 1 spoon Dijon mustard
• 1 1/2 white vinegar
• 8-10 lettuce leaves
• Salt and recently ground pepper


Put celery into a bowl filled up with cold water and refrigerate for a while. Mix the cream together with mayonnaise, mustard, and vinegar. Season and set aside in a covered bowl. Refrigerate.

Wash and thoroughly disinfect lettuce leaves. Spread out lettuce leaves on the plates; spread the cranberries and chopped turkey and celery. Dress with the refrigerated dressing.