Turkey Salad With Cranberry Balsamic Vinaigrette

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Total Time
10mins
Prep 10 mins
Cook 0 mins

This recipe is from the Can Opener Gourmet by Laura Karr. A Mid West, New England, and Canadian recipe!

Ingredients Nutrition

Directions

  1. To make salad, mix all of the ingredients together until they're well coated.
  2. To toast pecans, heat in a nonstick skillet over medium heat until they begin to crackle.
  3. Or toast on a cookie sheet in a 350-degree F.
  4. oven for about 5 minutes.
  5. To make vinaigrette, combine all the ingredients and process in a blender until smooth.
  6. Place the turkey salad on a bed of lettuce or toast, then drizzle with vinaigrette.
  7. Both the salad and the vinaigrette may be made ahead and refrigerated until ready to serve.
  8. Yield: 4 servings.
Most Helpful

5 5

Made this with left over turkey breast & thigh meat & really enjoyed the toasted nuts that were included & the crunch that the chopped water chestnuts provided! Easy to prepare & definitely a winning recipe! Thanks for posting it! [Tagged & made in Please Review My Recipe]

5 5

This a first rate salad! The dressing reminds me of a dark cherry balsamic that Nordstrom's sells! I subbed celery for the water chesnuts. The toasted pecans added so much flavor. I was trying to disguise some over-cooked rotisserie turkey and this made it wonderful! I also used the dressing by itself with greens and feta and it was really good, too. Note: I pureed canned whole cranberry sauce in the dressing. Thanks so much, Sharon! Roxygirl

5 5

I used low fat sour cream instead of mayonnaise. I also double the nuts. The vinaigrette would be good on a spinach salad also.