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Turkey and Cranberry Salad
This salad is a refreshing and flavourful way to use up leftover turkey. The mixed greens provide a bed of crisp, leafy vegetables, and the cranberry sauce adds a tangy sweetness. The pecans provide a crunchy texture, and the vinaigrette dressing ties all of the flavours together. You can also add other ingredients to the salad, such as sliced avocado, crumbled feta cheese, chopped apple, or, as pictured, corn.
What are mixed greens?
Mixed greens are a mixture of various types of lettuce and other leafy greens, such as romaine, arugula, spinach, and radicchio. They are often sold pre-packaged in bags or containers in the produce section of the grocery store. Mixed greens can be used in salads, sandwiches, and other dishes, and provide a combination of flavours, textures, and colours. You can also use a single type of lettuce or other leafy green in place of mixed greens, if that is what you have to hand.
We also have a recipe for a vinaigrette you can follow by clicking here.
- In a large mixing bowl, combine the mixed greens, turkey, cranberry sauce, and pecans.
- Drizzle the vinaigrette dressing over the salad, and toss to coat the ingredients evenly.
- Divide the salad into two bowls, and serve immediately.
240g mixed greens
60g cooked, chopped turkey
30g cranberry sauce
2 tablespoons chopped pecans
2 tablespoons vinaigrette dressing