Turkey Cranberry Salad Recipe

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Turkey Cranberry Salad

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


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.

About this Recipe

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