Turkey Salad With Cranberry Balsamic Vinaigrette

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

• Ready In: 10 mins
• Serves: 4

Ingredients

• Turkey Salad

• 1 (10 ounce) can  cooked turkey, drained (or turkey leftovers)
• 4  ounces water chestnuts, drained and chopped
• 1⁄2 cup mayonnaise
• 1⁄2 cup raisins
• 1  tablespoon seasoned rice vinegar
• 1⁄4 cup  chopped toasted pecans (optional) or 1⁄4 cup walnuts (optional)

• Cranberry Balsamic Vinaigrette

• 3⁄4 cup  salad oil
• 1⁄4 cup  balsamic vinegar
• 1⁄8 teaspoon dried rosemary, crushed
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄2 cup canned whole cranberry sauce

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.