Ingredients:
1 (10 ounce) cans cooked turkey, drained ( or turkey leftovers)
4 ounces water chestnuts, drained and chopped
1/2 cup mayonnaise
1/2 cup raisins
1 tablespoon seasoned rice vinegar
1/4 cup chopped toasted pecans (optional) or 1/4 cup walnuts (optional)
3/4 cup salad oil
1/4 cup balsamic vinegar
1/8 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup canned whole cranberry sauce
Directions:
To make salad, mix all of the ingredients together until they’re 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 vinaigrette, combine all the ingredients and 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.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.