Chopped Turkey Salad with Cranberry Vinaigrette

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.

Yield:

Makes 4 to 6 servings

Recipe from


Ingredients

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

Preparation

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

Note:

Judy Lockhart,

November 2005