Turkey Cranberry Salad

 

Turkey Cranberry Salad

This is a simple, quick and healthy way to enjoy your leftover turkey. Tangy cranberries and crunchy nuts bring more texture and nutrition to this refreshing salad.

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Prep Time 10 minutes mins

Course Main Course, Salad

Cuisine American

Servings 4

Calories 290 kcal

Ingredients

  

• 1 head romaine lettuce
• 1-1/2 cups cooked turkey, chopped
• 1/2 cup vinaigrette dressing
• 1 cup dried cranberries
• 2 tablespoons sliced almonds

Instructions

 

• Wash lettuce and pat dry. Roughly chop.
• Toss turkey, cranberries and almonds with vinaigrette dressing.
• Serve turkey mixture on chopped lettuce.

Notes

Smart Shopping Tips

• Select romaine lettuce heads that are firm and heavy for their size with tightly closed leaves. The outer leaves should be crisp and dark green with no signs of a rusty or brown color. Avoid heads with wilted leaves.
• Refrigerate lettuce unwashed or washed in a plastic bag in the crisper drawer. Unwashed lettuce will keep for 7 to 10 days and washed lettuce for 3 to 5 days. Dry before storing as extra moisture will speed up spoilage.

 

Cooking & Serving Tips:

• Dried cherries may be substituted for cranberries. Chicken may be substitute for turkey.
• Try using toasted pecans instead of almonds.
• Baby spinach or any dark greens will work well for this salad.
• Place dressing on salad right before serving as it will cause the lettuce to wilt.