Sweet and Crunchy Salad

A delicious new way to use up the rest of that turkey!

Yield: 4 servings
Community Recipe from

Ingredients

  • 1 loaf(s) corn bread cut into 1/2in cubes (about 3 cups)
  • 1 cup(s) pecans
  • 3 cup(s) leftover cooked turkey cubed
  • 1/2 cup(s) dried cranberries
  • 12 cup(s) mixed greens
  • 1/2 cup(s) balsamic dressing

Preparation

  1. (1) Heat oven to 350 degrees. Place corn bread cubes on baking sheet and toast until lightly browned. Turning once, about 10 mins.

  2. (2) In a large skillet, toast pecans until lightly browned--about 5 mins.

  3. (3) In a large salad bowl, toss turkey, pecans, cranberries and greens with balsamic dressing. Add corn bread and croutons (if desired) and gently toss.
September 2013

This recipe is a personal recipe added by kttyk713 and has not been tested or endorsed by MyRecipes.

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