Turkey Salad With Cranberry Vinaigrette & Garlic Croutons

Submitted by LMillerRN

"Great for Thanksgiving leftovers. From Southern Living."

 

• Ready In: 1hr 2mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 head romaine lettuce, torn
• 2 cups coarsely chopped cooked turkey
• 4 slices cooked bacon, crumbled
• 1 medium granny smith apples or 1 medium braeburn apple, thinly sliced

• Garlic Croutons

• 1⁄4 cup butter
• 2 large garlic cloves, pressed
• 3⁄4 teaspoon ground red pepper
• 4 large yeast dinner rolls, cubed (about 3 1/4 cups cubes)

• Cranberry Vinaigrette

• 1⁄2 cup whole berry cranberry sauce
• 2 tablespoons balsamic vinegar
• 1⁄2 teaspoon grated orange rind
• 2 tablespoons fresh orange juice
• 1 1⁄2 teaspoons Dijon mustard
• 1⁄2 teaspoon honey
• 1⁄8 teaspoon salt
• 1⁄4 cup olive oil

directions

1. Toss together first 4 ingredients in a large serving bowl. Top salad with Garlic Croutons, and serve with Cranberry Vinaigrette.

2. Garlic Croutons:

3. Melt butter in a large nonstick skillet over medium-high heat. Add garlic and red pepper; sauté 30 seconds. Remove from heat; stir in bread cubes until evenly coated.
4. Spread bread cubes in an even layer on a lightly greased aluminum foil-lined jelly-roll pan.
5. Bake at 300° for 20 to 25 minutes or until browned and crisp, stirring occasionally. Spread in a single layer on wax paper to cool completely. Store in an airtight container up to 1 week.

6. Cranberry Viniagrette:

7. Stir together first 7 ingredients until blended. Stir in olive oil, 1 tablespoon at a time, until well blended.