Walnut-Cranberry Turkey Salad

• 1 c. walnuts
• 3/4 c. low-fat plain Greek yogurt
• 1/4 c. low-fat mayonnaise
• 1/4 c. flat-leaf parsley
• 1/4 c. snipped chives
• 1 tbsp. chopped tarragon
• salt
• Freshly ground pepper
• 1 1/4 lb. Roast Turkey
• 3/4 c. dried cranberries
• 8 oz. mixed greens
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F. Spread the walnuts in a pie plate and toast for about 10 minutes, until golden and fragrant.
2. Let cool, then coarsely chop the nuts.
3. In a large bowl, whisk the yogurt with the mayonnaise, parsley, chives, and tarragon and season with salt and pepper.
4. Fold in the turkey, cranberries, and walnuts.
5. In another bowl, toss the mixed greens with the oil and lemon juice; season with salt and pepper.
6. Mound the salad on a platter and top with the turkey salad.
7. Serve right away.

walnuts, lowfat plain, lowfat mayonnaise, flatleaf parsley, chives, tarragon, salt, freshly ground pepper, turkey, cranberries, mixed greens, extravirgin olive oil, freshly squeezed lemon juice

Taken from www.delish.com/recipefinder/walnut-cranberry-turkey-salad-recipe-fw1112 (may not work)