Turkey Salad With Cranberry Vinaigrette 1.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Cooking for One Nov 20, 2011

This crunchy salad provides a good, light use for leftover turkey and cranberry sauce, with pear added for a sweet note. You may use already-toasted pumpkin seeds if you can find them.

Servings: 1
  • 1 tablespoon raw, unsalted pepitas (pumpkin seeds; see headnote)
  • 2 tablespoons homemade or canned whole-berry cranberry sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon Dijon-style mustard
  • 1 teaspoon extra-virgin olive oil
  • 1 1/2 cups (2 ounces) loosely packed mixed lettuces
  • 3 ounces cooked, skinless turkey breast, cut into 1/2-inch cubes (3/4 cup)
  • 1 small Bosc pear, cored and cut into 1/2-inch cubes (3/4 cup)
  • 1 small rib celery, cut into 1/4-inch dice (1/4 cup)
  • 1 medium carrot, peeled and cut into 1/4-inch dice (1/2 cup)
  • 1 ounce feta cheese, cubed or crumbled
  • Freshly ground black pepper


Toast the pepitas in a large, dry skillet over medium heat for 2 to 4 minutes, until the seeds turn golden brown and start to pop around. Cool completely.

Whisk together the cranberry sauce, vinegar, mustard and oil in a small bowl.

Combine the lettuces, turkey, pear, celery, carrot and feta in a serving bowl. Drizzle with the dressing and toss to combine. Season with pepper to taste, sprinkle with the toasted pepitas and eat.

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Recipe Source

From Food editor Joe Yonan, author of "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011).

Tested by Joe Yonan.

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