Salad With Turkey and Cranberry Dressing

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

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  tablespoons butter, melted
• 1⁄2 teaspoon  dried Italian seasoning
• 4  medium  dinner rolls, cut into 2 inch cubes (about 2 cups)
• 1 (5 1/2ounce) package  spring greens, mix
• 1  small head romaine lettuce, chopped
• 2  cups  chopped turkey or 2  cups ham
• 1⁄2 English cucumber, thinly sliced
• 1⁄2 cup  balsamic vinegar
• 1⁄2 cup canola oil
• 1⁄4 cup whole berry cranberry sauce
• 2  tablespoons Dijon mustard
• 2  garlic cloves, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon 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.