Turkey and Cranberry Encore Salad

    Turkey Salad with

          Cranberry Vinaigrette

 

Home Articles Recipes Gourmet Garden Books Product Reviews Links About Me

 

Serves 4 to 6

 

A salad topped with slices of turkey breast and dressed with cranberry vinaigrette.  What a refreshing reformation for the Thanksgiving turkey.

 

The Vinaigrette:

 

1/4 cup olive oil

1/2 cup cider vinegar

3 tablespoons of whole berry cranberry sauce

1 teaspoon minced fresh dill week or 1/4 teaspoon dry

1 tablespoon sugar

A scant pinch of salt

 

Put all together in a jar with a tight lid and shake vigorously.  Set aside unrefrigerated for at least two hours before using.  You may even leave it overnight.  Shake occasionally.

 

The Salad:

 

1 romaine heart, torn into bite size pieces

About 2 cups of baby spinach leaves

1 avocado, diced

1 seedless navel orange, peeled and sliced, then the slices quartered

About 1/4 cup dried cranberries

About 1/4 cup toasted walnuts, chopped coarsely

 

Strips of thinly sliced turkey breast

A few thinly sliced sweet purple onions, separated into rings

 

Combine the first six ingredients in a bowl.  Strain the vinaigrette and drizzle over the salad. Reserve a it of the vinaigrette. Toss gently.  Divide between the numbers of serving dishes needed.  Top each serving with several strips of thinly sliced turkey breast.  Top with a few of the onion rings.  Drizzle the remaining vinaigrette over them and serve.

The English Country Kitchen

 


        Copyright © 2008 - Geraldine Duncann

advanced web statistics