Sunday, November 27, 2011

Turkey, Cranberry, Pecan Salad recipe

Thanksgiving is over - but what to do with the leftovers? There is the traditional Turkey Tettrazini, Turkey Pot Pie and Turkey and Noodles. But if you want a lighter fare, try this salad that can be a side or a meal in itself! And, it is as simple as it is delicious!

Turkey, Cranberry, Pecan Salad

Ingredients:
Spring Mix lettuce (or your favorite) - washed and ready to serve
2/3 c. Lite Olive Oil
1/2 c. sugar
1/2 c. lemon juice
1/4 c. finely diced red onions
1 tsp. dijon mustard
1/4 c. dried cranberries
1/4 c. pecan piece or whole pecans
1 c. diced cooked turkey
pinch of salt

Optional: for a richer, thicker salad dressing recipe add
1 tbsp.Lemon Curd

Directions:
Whisk together sugar, lemon juice, Lemon Curd and dijon mustard. Add olive oil and red onion. Mix until well blended. Salt to taste. Refrigerate dressing until ready to serve.
Place washed lettuce mixture in serving bowl. Top with dried cranberries, diced turkey, and pecans. Toss with salad dressing just before serving. Enjoy!

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