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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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings

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.

Nutritional Facts

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

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.