Day After Thanksgiving Salad

  Salads

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

Day After Thanksgiving Salad

Average Rating: 5

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, halved
  • 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

Instructions

  • 1. In a small skillet, melt butter over medium heat. Add walnuts; cook until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir until sugar is melted, 2-4 minutes. Spread on foil to cool.
  • 2. In a large bowl, combine the salad greens, turkey, onion, pepper, tomatoes, noodles and sugared walnuts. In a blender, combine the remaining ingredients; cover and process until smooth. Pour over salad and toss to coat.

Nutrition Facts

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

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