Turkey and Cranberry Encore Salad

    Turkey Salad with

          Cranberry Vinaigrette


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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

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