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.
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