Leftover Smoked Turkey Salad Recipe

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Notes

Nutrition Label

–+ servings

US Customary Metric

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2.75 from 20 votes

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This salad is perfect for a light supper or even as a BBQ side dish.

Course:

Appetizer

Dinner

Lunch

Main Course

Salad

Side Dish

Cuisine:

American

Makes:

Servings: 4 servings

Takes:

Prep Time: 30

Total Time: 30

Ingredients

US Customary - Metric

Dressing

▢ 3 teaspoons honey
▢ ¼ cup balsamic vinegar
▢ ½ cup dried cranberries
▢ 6 tablespoons extra virgin olive oil
▢ Salt and ground black pepper to taste

Salad

▢ 4 cups lettuce
▢ 2 cups cabbage, red or green
▢ 1 apple
▢ ½ cup smoked turkey meat
▢ 1 ½ cups crumbled blue cheese
▢ ⅓ cup slivered cashews, almonds, or chopped walnuts

Notes:

Optional. 4 hardboiled eggs, sliced with a slicer or chopped coarsely.

Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

Make the dressing. Whisk all the ingredients together in a saucepan and warm over a low heat until the cranberries plump, about 5 minutes. Cool in the fridge.
Make the salad. Toast the nuts in a dry frying pan over a medium heat until they are aromatic and start to darken. Do not let them burn; they can burn quickly if you walk away. Shred the lettuce and the cabbage, and core the apple, then cut it into bite-sized cubes.
Serve. Toss the dressing with everything except the hardboiled eggs then divide the salad among four bowls. Top with the eggs and serve.

Nutrition per Serving