Turkey Salad with Cranberry Dressing

Photo: Iain Bagwell; Styling: Amy Burke

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 35 Minutes

Ingredients

2 tablespoons butter, melted
1/2 teaspoon dried Italian seasoning
4 medium-size dinner rolls, cut into 2-inch cubes (about 2 cups)
1 (5.5-oz.) package spring greens mix
1 small head romaine lettuce, chopped
2 cups coarsely chopped turkey or ham
1/2 English cucumber, thinly sliced
1/2 cup balsamic vinegar
1/2 cup canola oil
1/4 cup whole-berry cranberry sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

1. Preheat oven to 425°. Stir together first 2 ingredients in a bowl. Add bread cubes; toss to coat. Bake cubes in a single layer in a jelly-roll pan 3 to 5 minutes or until golden, stirring once. Cool completely on a wire rack (about 15 minutes).

2. Combine spring greens, next 3 ingredients, and toasted bread cubes in a serving bowl. Process vinegar and next 6 ingredients in a blender until smooth. Serve with salad.

Note:

November 2011