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Chopped Turkey Salad with Cranberry Vinaigrette

Charles E. Walton IV
Yield Makes 4 to 6 servings
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.


  • 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
  • Cranberry Vinaigrette

How to Make It

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