By Sharon123 on February 24, 2005
"This recipe is from the Can Opener Gourmet by Laura Karr. A Mid West, New England, and Canadian recipe!"
Serving Size: 1 (215 g)
Servings Per Recipe: 4
"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]"
"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"
"I used low fat sour cream instead of mayonnaise. I also double the nuts. The vinaigrette would be good on a spinach salad also."
"This is even better than it sounds. Creamy, crisp, chewy, crunchy, tangy-this salad's got it all. Don't skip the cranberry vinaigrette - it's the best part of this recipe. And the turkey salad's more than pretty good, too. Just excellent, Sharon."