Day After Thanksgiving Salad Recipe

Publisher Photo

Day After Thanksgiving Salad Recipe

Be the first to add a review
Publisher Photo
I originally developed this recipe as a way to use Thanksgiving leftovers. But it's such a hit, I make it throughout the year.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1-1/2 cups: 464 calories, 21g fat (3g saturated fat), 78mg cholesterol, 136mg sodium, 40g carbohydrate (23g sugars, 4g fiber), 32g protein.

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDay After Thanksgiving Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review