Turkey Salad With Cranberry Vinaigrette & Garlic Croutons

Prep Time: 35 Minutes

Cook Time: 27 Minutes

Ready In: 62 Minutes

Servings: 4

Great for Thanksgiving leftovers. From Southern Living.

Ingredients:

1 head romaine lettuce, torn

2 cups coarsely chopped cooked turkey

4 slices cooked bacon, crumbled

1 medium granny smith apples or 1 medium braeburn apple, thinly sliced

1/4 cup butter

2 large garlic cloves, pressed

3/4 teaspoon ground red pepper

4 large yeast dinner rolls, cubed (about 3 1/4 cups cubes)

1/2 cup whole berry cranberry sauce

2 tablespoons balsamic vinegar

1/2 teaspoon grated orange rind

2 tablespoons fresh orange juice

1 1/2 teaspoons dijon mustard

1/2 teaspoon honey

1/8 teaspoon salt

1/4 cup olive oil

Directions:

1. Toss together first 4 ingredients in a large serving bowl. Top salad with Garlic Croutons, and serve with Cranberry Vinaigrette.
2. Garlic Croutons:.
3. Melt butter in a large nonstick skillet over medium-high heat. Add garlic and red pepper; sauté 30 seconds. Remove from heat; stir in bread cubes until evenly coated.
4. Spread bread cubes in an even layer on a lightly greased aluminum foil-lined jelly-roll pan.
5. Bake at 300° for 20 to 25 minutes or until browned and crisp, stirring occasionally. Spread in a single layer on wax paper to cool completely. Store in an airtight container up to 1 week.
6. Cranberry Viniagrette:.
7. Stir together first 7 ingredients until blended. Stir in olive oil, 1 tablespoon at a time, until well blended.

By RecipeOfHealth.com