Turkey Cranberry Salad

Turkey Cranberry Salad Recipe

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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


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


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