Day After Thanksgiving Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I originally developed this recipe as a way to use Thanksgiving leftovers. But it's such a hit, I make it throughout the year. Ingredients:
1 tablespoon butter |
3/4 cup chopped walnuts |
1 tablespoon sugar |
1 package (8 ounces) ready-to-serve salad greens |
3 cups cubed cooked turkey breast |
1 small red onion, sliced |
1 medium sweet yellow pepper, sliced |
1 cup grape tomatoes |
1 cup chow mein noodles |
3/4 cup jellied cranberry sauce |
3 tablespoons seedless raspberry preserves |
2 tablespoons balsamic vinegar |
4-1/2 teaspoons vegetable oil |
1 tablespoon water |
Directions:
1. In a small heavy skillet, melt butter. Add walnuts; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
2. In a large bowl, combine the salad greens, turkey, onion, yellow pepper, tomatoes, chow mein noodles and sugared walnuts. In a blender, combine the remaining ingredients; cover and process until smooth. Pour over salad and toss to coat. Yield: 5 servings.
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