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Turkey Salad with Cranberry Dressing

Photo: Iain Bagwell; Styling: Amy Burke
Hands-on time 20 mins
Total time 35 mins
Yield Makes 8 servings

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

How to Make It

  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.