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Chef Toby: Try this turkey-cranberry-almond salad for your Thanksgiving leftovers

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Simple sliders that are good for your heart.

Chef Toby Christensen, the chef and owner of downtown Davenport's Woodfire Grill, and Ken Croken from the Genesis Heart Institute make good use of leftovers with a heart-healthy slider make from turkey, cranberries, and almonds.

INGREDIENTS:

2 cups diced or pulled cooked turkey

1/4 cup diced yellow onion

1/4 cup diced celery

1/4 cup dried cranberries

1/4 cup slivered almonds

3/4 cup light mayo

dinner rolls or small buns

pinch of kosher salt, plus black pepper to taste

INSTRUCTIONS:        

Combine all ingredients in mixing bowl and stir until all ingredients are incorporated.

Enjoy as a lite sandwich salad on fresh bakery buns. For a gluten-free alternative, substitute lettuce cups for bread and enjoy as a lettuce wrap.

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