Turkey Salad with Cranberry Vinaigrette

By Jessica Segarra

Prep Time:

10m

Yield:

2 - 4 servings

Whip together this super simple Turkey Salad recipe after Thanksgiving to use your turkey leftovers, or any time of year you want a fresh and flavorful dish.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

6 cups spring mix salad
8 ounces cooked roasted turkey, chopped
1/2 cup french fried onions
1/3 cup regular or candied pecans
Salad
Cranberry Vinaigrette
1/3 cup fresh cranberries
1/2 cup olive oil
4 tablespoons red wine vinegar
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
1 tablespoon dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions

To prepare salad, toss spring mix, roasted turkey, french fried onions and pecans together. Drizzle with cranberry vinaigrette and serve immediately.
To prepare cranberry vinaigrette: In a large blender or food processor, combine all ingredients and process until smooth. Store in fridge for up to one week.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

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