Use canned or cooked turkey and cranberry sauce for a salad with a Thanksgiving flair. Raisins add additional sweetness to offset the balsamic vinegar while water chestnuts and toasted pecans add crunch. Try substituting chicken, if you wish. Both the salad and vinaigrette may be made in advance.
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- Turkey Salad:
- One 10-ounce can turkey, drained (or turkey leftovers)
- Half of one 8-ounce can water chestnuts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup raisins
- 1 Tablespoon rice vinegar
- 1/4 cup chopped toasted pecans (optional)
- .
- Cranberry Balsamic Vinaigrette:
- 3/4 cup salad oil
- 1/4 cup balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup canned whole cranberry sauce
Preparation:
To make the salad, mix turkey, water chestnuts, mayonnaise, raisins, rice vinegar, and pecans together so that they are well coated.(To toast pecans, heat in a nonstick skillet over medium heat until they begin to crackle. Or toast on a cookie sheet in a 350-degree F. oven for about 5 minutes.)
To make the vinaigrette, combine salad oil, balsamic vinegar, salt, pepper, and cranberry sauce. Process in a blender until smooth.
Place the turkey salad on a bed of lettuce or toast, then drizzle with vinaigrette.
Both the salad and the vinaigrette may be made ahead and refrigerated until ready to serve.
Yield: 4 servings
Recipe Source: The Can Opener Gourmet by Laura Karr (Hyperion)
Reprinted with permission.
