Options

Format:
Include:
PRINT
Photo by: Charles E. Walton IV

Chopped Turkey Salad with Cranberry Vinaigrette

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

Ingredients

  • 1 none head romaine or green leaf lettuce, chopped
  • 8 ounces cooked turkey, chopped
  • 1/2 none small red onion, thinly sliced
  • 1 none avocado, pitted and cut into chunks
  • 2 none navel oranges, peeled and sectioned
  • 4 ounces blue cheese, crumbled
  • 1/2 cup walnuts, coarsely chopped and toasted
  • none Cranberry Vinaigrette

Preparation

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

advertisement

Go to Full Version of

Chopped Turkey Salad with Cranberry Vinaigrette Recipe

advertisement