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Day After Thanksgiving Salad

 Day After Thanksgiving Salad
I originally developed this recipe as a way to use Thanksgiving leftovers. But it's such a hit, I make it throughout the year.
5 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Day After Thanksgiving Salad (continued)

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