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