Salad With Turkey and Cranberry Dressing

Submitted by breezermom

"Thanksgiving leftover recipe! Uses up dinner rolls, turkey or ham, and whole-berry cranberry sauce."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 8

ingredients

• 29.58 ml butter, melted
• 2.46 ml dried Italian seasoning
• 4 medium dinner rolls, cut into 2 inch cubes (about 2 cups)
• 155.92 g package spring greens, mix
• 1 small head romaine lettuce, chopped
• 473.18 ml chopped turkey or 473.18 ml ham
• 1 English cucumber, thinly sliced
• 118.29 ml balsamic vinegar
• 118.29 ml canola oil
• 59.14 ml whole berry cranberry sauce
• 29.58 ml Dijon mustard
• 2 garlic cloves, minced
• 1.23 ml salt
• 1.23 ml pepper

directions

1. Preheat oven to 425 degrees. Stir together the butter and Italian seasoning in a bowl. Add the bread cubes; toss to coat. Bake cubes in a single layer in a jelly-roll pan for 3 to 5 minutes or until golden, stirring once. Cool completely on a wire rack. (about 5 minutes).
2. Combine the spring greens, romaine, turkey or ham, and cucumber. Add the toasted bread cubes.
3. Process the vinegar and next 6 ingredients in a blender until smooth. Serve over the salad.

Reviews

[LifeIsGood]

Holy croutons! The croutons were fabulous. I halved the recipe and kind of wish I would have made the full batch. They are crispy and full of flavor. I cooked mine about twice as long as stated because I like crispiness. The salad was a great way to use up my leftover turkey and cranberries. I loved the dressing, too. Thank you!