Turkey Salad With Cranberry Balsamic Vinaigrette

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Total Time
10 mins
0 mins

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

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  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.