You may also like
Categories:
turkey water chestnuts mayonnaise raisins rice vinegar pecans salad oil balsamic vinegar rosemary salt pepper cranberry sauce
Viewed: 44 - Published at: 8 years agoIngredients
- 1 (10 ounce) can cooked turkey, drained (or turkey leftovers)
- 4 ounces water chestnuts, drained and chopped
- 12 cup mayonnaise
- 12 cup raisins
- 1 tablespoon seasoned rice vinegar
- 14 cup chopped toasted pecans (optional) or 14 cup walnuts (optional)
- 34 cup salad oil
- 14 cup balsamic vinegar
- 18 teaspoon dried rosemary, crushed
- 14 teaspoon salt
- 18 teaspoon pepper
- 12 cup canned whole cranberry sauce
Method
- To make salad, mix all of the ingredients together until they're well coated.
- To toast pecans, heat in a nonstick skillet over medium heat until they begin to crackle.
- Or toast on a cookie sheet in a 350-degree F.
- oven for about 5 minutes.
- To make vinaigrette, combine all the ingredients and process in a blender until smooth.
- Place the turkey salad on a bed of lettuce or toast, then drizzle with vinaigrette.
- Both the salad and the vinaigrette may be made ahead and refrigerated until ready to serve.
- Yield: 4 servings.
