Cranberry Turkey Salad with Candied Walnuts
with goat cheese crumbles and a Maple Cranberry Vinaigrette
This salad is a scrumptious way to use your Thanksgiving leftovers. Make the cranberry sauce into a salad dressing and put some turkey atop some greens. Sprinkle with goat cheese and candied walnuts and you have a beautiful way to re-purpose your Thanksgiving dinner.
Yeah, it’s Thanksgiving and I’m already thinking leftovers. Hey, you gotta plan ahead! We’ve just eaten our beautiful feast. Some have gone out hunting, some are playing, I hear a lot of “Edward, NO!” and laughter going on. Edward is my firecracker nephew. Oh he is wild! And when you catch him doing something he’s not supposed to be doing, he just gives you this huge smile.
- 1/3 cup cranberry sauce (use leftovers or some of this Cranberry Maple Spice Cranberry Sauce recipe here )
- 1/4 cup red wine vinegar
- 2 Tablespoons sweet hot mustard
- 2 Tablespoons extra virgin olive oil
- 1 - 2 cloves garlic
- 1 Tablespoon real maple syrup
- 1/2 teaspoon Italian seasoning
- Mixed greens
- Leftover turkey or chicken, warmed (if desired)
- Goat cheese crumbles
- Dried cranberries (craisins)
- Crumbled goat cheese
- Candied walnuts (recipe here)
- Put all the vinaigrette ingredients into a food processor or handi chopper and pulse to blend.Set the dressing aside.
- Arrange the greens on your salad plates or bowls and sprinkle with turkey, goat cheese, cranberries, and candied walnuts.
- Drizzle with the vinaigrette and enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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