Print Options

Back to Colorful Turkey Salad Cups >

Full Page
3x5
4x6

Include these items:

Photos
Wine
Reviews

Select reviews >

Colorful Turkey Salad Cups

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! —Janice Elder, Charlotte, North Carolina

6 ServingsPrep/Total Time: 30 min.

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 California 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

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.
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.

2 of 2

Colorful Turkey Salad Cups (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.