Fruit And Turkey Salad With Cranberry Dressing Recipes

Steps:

• Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

Steps:

• Preheat oven to 425 degrees. Stir together the butter and Italian seasoning in a bowl. Add the bread cubes; toss to coat. Bake cubes in a single layer in a jelly-roll pan for 3 to 5 minutes or until golden, stirring once. Cool completely on a wire rack. (about 5 minutes).
• Combine the spring greens, romaine, turkey or ham, and cucumber. Add the toasted bread cubes.
• Process the vinegar and next 6 ingredients in a blender until smooth. Serve over the salad.

Steps:

• In a blender, combine the cranberry sauce, vinegar, jam and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until chilled., To serve, combine the spinach, half of the kiwi, 1/2 cup raspberries and cranberry sauce in a large bowl. Add 1/2 cup dressing; toss to coat. Transfer to a serving platter. Arrange the turkey, macadamia nuts and remaining fruit over top; drizzle with remaining dressing. Serve immediately.

Steps:

• To make the dressing: whisk together the dressing ingredients until smooth.
• Cover and chill until ready to use.
• To make the salad: in a large mixing bowl, combine the roast turkey breast and next 5 ingredients; toss with enough dressing to coat.
• Cover and refrigerate several hours so that flavors will blend.
• To serve: line salad plates with butter lettuce leaves.
• Divide turkey mixture evenly among plates.