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Day After Thanksgiving Salad Recipe

I originally developed this recipe as a way to use Thanksgiving leftovers. But it's such a hit, I make it throughout the year.

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Day After Thanksgiving Salad Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

30 30

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

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.
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.

Nutritional Facts 1 serving (1-1/2 cups) equals 464 calories, 21 g fat (3 g saturated fat), 78 mg cholesterol, 136 mg sodium, 40 g carbohydrate, 4 g fiber, 32 g protein.

Originally published as Day After Thanksgiving Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p146