Colorful Turkey Salad Cups |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Here's a recipe that's perfect for any season, not just for a post-holiday meal. It uses cooked turkey and cranberry sauce in a light and interesting way. Guests love putting their own salad together and always give this recipe two thumbs up! âJanice Elder, Charlotte, North Carolina Ingredients:
1/2 cup jellied cranberry sauce |
2 tablespoons orange marmalade |
2 tablespoons hoisin sauce |
1/2 teaspoon crushed red pepper flakes |
3 cups cubed cooked turkey |
1 small sweet red pepper, chopped |
1 small sweet onion, chopped |
1/2 cup chopped seeded peeled cucumber |
1 medium mango, peeled and chopped |
1 medium avocado, peeled and chopped |
1/4 cup chopped pecans, toasted |
2 tablespoons finely chopped crystallized ginger |
12 bibb lettuce leaves |
1/2 cup fresh mint leaves, thinly sliced |
1/2 cup fresh basil leaves, thinly sliced |
Directions:
1. In a small saucepan, combine the cranberry sauce, marmalade, hoisin sauce and pepper flakes. Cook over medium heat for 2-3 minutes or until blended, stirring occasionally. Cool.
2. In a large bowl, combine the turkey, red pepper, onion, cucumber, mango, avocado, pecans, ginger and cranberry mixture. Spoon onto lettuce leaves; sprinkle with herbs. Refrigerate until serving. Yield: 6 servings.
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