Chopped Turkey Salad with Cranberry Vinaigrette

Chopped Turkey Salad with Cranberry Vinaigrette Recipe
Charles E. Walton IV
This holiday version of chopped salad makes use of leftover turkey as well as cranberry sauce. Tart cranberries make a delicious addition to any vinaigrette, and using them in a relish or sauce eliminates the need to cook them first. Prep: 10 minutes.


Makes 4 to 6 servings

Recipe from



1 head romaine or green leaf lettuce, chopped
8 ounces cooked turkey, chopped
1/2 small red onion, thinly sliced
1 avocado, pitted and cut into chunks
2 navel oranges, peeled and sectioned
4 ounces blue cheese, crumbled
1/2 cup walnuts, coarsely chopped and toasted


Place lettuce on large serving platter or individual salad plates; arrange next 6 ingredients on top. Drizzle with Cranberry Vinaigrette.

Judy Lockhart,


November 2005
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