Turkey Salad With Cranberry Balsamic Vinaigrette |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This recipe is from the Can Opener Gourmet by Laura Karr. A Mid West, New England, and Canadian recipe! Ingredients:
1 (10 ounce) can cooked turkey, drained (or turkey leftovers) |
4 ounces water chestnuts, drained and chopped |
1/2 cup mayonnaise |
1/2 cup raisins |
1 tablespoon seasoned rice vinegar |
1/4 cup chopped toasted pecans (optional) or 1/4 cup walnuts (optional) |
3/4 cup salad oil |
1/4 cup balsamic vinegar |
1/8 teaspoon dried rosemary, crushed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup canned whole cranberry sauce |
Directions:
1. To make salad, mix all of the ingredients together until they're well coated.
2. To toast pecans, heat in a nonstick skillet over medium heat until they begin to crackle.
3. Or toast on a cookie sheet in a 350-degree F.
4. oven for about 5 minutes.
5. To make vinaigrette, combine all the ingredients and process in a blender until smooth.
6. Place the turkey salad on a bed of lettuce or toast, then drizzle with vinaigrette.
7. Both the salad and the vinaigrette may be made ahead and refrigerated until ready to serve.
8. Yield: 4 servings.
|
|