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Chopped Turkey Salad with Cranberry Vinaigrette
“A new idea for those Thanksgiving Dinner leftovers!”
Salad
1 head romaine or green leaf lettuce, chopped
1 cup cooked turkey, chopped
½ small red onion, thinly sliced
1 avocado, pitted and cut into chunks
2 navel oranges, peeled and cut into chunks
½ cup blue cheese, crumbled
½ cup walnuts, coarsely chopped and toasted
Place lettuce on a large serving platter or individual salad plates. Arrange
next 6 ingredients on top. Drizzle ingredients with the Cranberry Vinaigrette.
Cranberry Vinaigrette
1 cup fresh or canned cranberry sauce
5 tablespoons red wine vinegar
¼ cup extra virgin olive oil
salt, to taste
pepper, to taste
Whisk together cranberry sauce and vinegar in a small bowl. Slowly add olive
oil until well blended; add salt and pepper. Store, refrigerated in an airtight
container. Makes about 1 cup.
Did you know? Olive oil has a high content of monosaturated fatty acids and antioxidant substances. It protects against heart disease by controlling LDL (bad) cholesterol levels, while raising HDL (good) cholesterol levels. Olive oil activates the secretion of bile and pancreatic hormones more naturally than prescribed drugs, which consequently lowers gallstone formation. It is well tolerated by the stomach, and its protective functions have a beneficial effect on ulcers and gastritis. Cranberries harbour several antioxidants; they also show the ability to counteract the effects of the bacterium Streptococcus mutans, which causes tooth decay.