Chopped Turkey Salad with Cranberries and Leftover Turkey
Make the best turkey cranberry salad with crisp salad greens and leftover turkey combined with sweet, tart, crunchy, and chewy mix-ins. Drizzle with cranberry vinaigrette for a delicious dinner.
Ingredients
- 3 cups of greens (lettuce, arugula, kale, spinach, etc.)
- 1 cup of shredded turkey
- 1 Granny Smith apple (or other tart apple)
- ¼ cup of red onion, chopped or in rings
- 3 tablespoons of blue cheese, crumbled
- 2 tablespoons dried cranberries
- 1 tablespoon pepita pumpkin seeds
Cranberry Vinaigrette
- ½ cup of olive oil
- ¼ cup of jellied cranberry sauce
- 3 tablespoons of lime juice
- 1½ teaspoons of Dijon mustard
- 1 teaspoon of mayonnaise
- 2 tablespoons of brown sugar
- ¼ teaspoon of black pepper
- 1 teaspoon of salt
Instructions
CRANBERRY VINAIGRETTE
- Juice the lime.
- Blend all the ingredients together in food processor.
- Taste and adjust the seasonings.
- Refrigerate until ready to serve.
MAKE THE SALAD
- Wash the lettuce and apple. Optional: Peel the apple.
- Tear the lettuce or slice it into ribbons. Chop the apple. Slice the red onion.
- Shred the turkey leftovers or cut them into cubes.
- Make a bed of greens in a large bowl.
- Add the apple, red onion, Craisins, cheese, and pumpkin seeds.
- Toss all the ingredients together.
- Drizzle with the vinaigrette and serve right away.
Notes
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Nutrition
Serving: 1cupCalories: 300kcalCarbohydrates: 19gProtein: 10gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 24mgSodium: 532mgPotassium: 241mgFiber: 2gSugar: 15gVitamin A: 2109IUVitamin C: 5mgCalcium: 43mgIron: 1mg
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