Turkey Cranberry Salad

Turkey Cranberry Salad

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Lauren Conforti


This is a great, light summer meal. Good way to use up leftover turkey.


★★★★★ 1 vote

No-Cook or Other


  • 1
    large turkey thigh, boiled in water (save 1/2 cup broth)
  • 2 Tbsp
  • 1/4 c
    onion, chopped
  • 3/4 c
    dried cranberries (craisins)
  • ·
    green salad (romaine lettuce, chopped tomato, chopped cucumber)
  • 1/4 c
    balsamic vinegar
  • 1/8 c
    red wine vinegar
  • 1/8 c
    white wine
  • 1 tsp
    minced garlic
  • 1 1/2 tsp
    garlic salt
  • 1/4 c
    olive oil
  • 1/8 tsp
    italian seasoning
  • ·

How to Make Turkey Cranberry Salad


  1. Put your green salad in a large bowl and pour the broth over it.
  2. Cut up cooked turkey into bite-sized chunks. (You can also use left over turkey and canned broth in a pinch)
  3. Add the chopped onion and coat with mayonnaise. Set aside.
  4. Mix the following in a small container: balsamic vinegar, red wine vinegar, white wine, minced garlic, garlic salt, oil and Italian seasonings.
  5. Mix well and pour over salad. Mix in the dried Cranberries.
  6. Then mix turkey and onion mixture into the salad.
  7. Top with croutons.

Printable Recipe Card

About Turkey Cranberry Salad

Course/Dish: Turkey Other Salads Salads
Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy

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