Chopped Turkey Salad with Cranberry Vinaigrette

Name: Chopped Turkey Salad with Cranberry Vinaigrette
Yield: Makes 4 to 6 servings
Ingredients: 1 head romaine or green leaf lettuce, chopped; 8 ounces cooked turkey, chopped; ½ small red onion, thinly sliced; 1 avocado, pitted and cut into chunks; 2 navel oranges, peeled and sectioned; 4 ounces blue cheese, crumbled; ½ cup walnuts, coarsely chopped and toasted; Cranberry Vinaigrette

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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.

By Judy Lockhart

Recipe by MyRecipes November 2005

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Credit: Charles E. Walton IV

Recipe Summary test

Yield:

Makes 4 to 6 servings

Ingredients

1 head romaine or green leaf lettuce, chopped
8 ounces cooked turkey, chopped
½ small red onion, thinly sliced
1 avocado, pitted and cut into chunks
2 navel oranges, peeled and sectioned
4 ounces blue cheese, crumbled
½ cup walnuts, coarsely chopped and toasted
Cranberry Vinaigrette

Directions

Step 1
Place lettuce on large serving platter or individual salad plates; arrange next 6 ingredients on top. Drizzle with Cranberry Vinaigrette.

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Chopped Turkey Salad with Cranberry Vinaigrette

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Chopped Turkey Salad with Cranberry Vinaigrette

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Chopped Turkey Salad with Cranberry Vinaigrette