Serves: 4

Turkey Cranberry Salad

  • 16 ounces Smoked Honey Turkey Breast
  • 10 ounces of field greens or spinach
  • 1 cup dried cranberries
  • 1 cup pecan halves, toasted or candied, if desired
  • 1, 4 ounce package of goat cheese, crumbled
  • 1 small red onion, thinly sliced

Dressing

  • ⅓ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • ¼ cup prepared or store-bought whole-berry cranberry sauce
  • 1 tablespoon Dijon mustard
  • 1 small clove of garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  1. Divide salad greens evenly among 4 individual salad bowls.
  2. Fold turkey slices and arrange them in one quadrant of each salad.
  3. Divide the remaining ingredients evenly and arrange them in sections of each salad, creating an arranged salad.
  4. Combine all dressing ingredients in a blender and blend until almost smooth.
  5. Serve dressing with salads.

Notes

  • Candied pecans can be found at most grocery stores.
  • Great use for leftover cranberry sauce.

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