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.
Prep Time 10 minutes
Course Main Course, Salad
Cuisine American
Servings 4
Calories 290 kcal


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


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


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.
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