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  • Writer's picturefrench creek kitchen

Turkey, Pistachio and Cheddar Salad with Cranberry Vinaigrette

makes 1 large salad


Shredded or diced turkey

1 head Romaine lettuce or other head of lettuce, washed and chopped

Pistachios, shelled

Dried cranberries

Shredded cheddar cheese

Cranberry Vinaigrette, recipe follows

Place the lettuce in a bowl and drizzle with 2 tablespoons of the cranberry vinaigrette, toss to combine. Add the turkey, dried cranberries, pistachios and shredded cheddar, toss to combine and add more vinaigrette as needed to taste.

Cranberry Vinaigrette:

1/4 cup cranberry sauce

2 teaspoons dijon mustard

1 teaspoon red wine vinegar

1 teaspoon honey, optional depending on sweetness of cranberry sauce

1/2 cup neutral oil, like canola, vegetable or grapeseed

salt and pepper

Place the cranberry sauce in the bottom of a small bowl. Add the dijon, red wine vinegar, 1/2 teaspoon of salt and few grindings of fresh pepper. Whisk everything together to combine. Taste and add honey if more sweetness is needed. Continue to whisk while you add the oil in a slow stream. When all the oil is incorporated, taste and add more salt or pepper as needed. The cranberry vinaigrette will keep in the refrigerator for 1 week.

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