Day Af­ter Thanks­giv­ing Salad

I orig­i­nally de­vel­oped this recipe as a way to use Thanks­giv­ing left­overs, but now I make it through­out the year.

Country Woman - - LET’S EAT - —LAURA DRISCOLL ENFIELD, CT

TAKES: 30 MIN. • MAKES: 5 SERV­INGS

1 Tbsp. but­ter ³/₄ cup chopped wal­nuts

1 Tbsp. sugar 1 pkg. (8 oz.) ready-toserve salad greens

3 cups cubed cooked

turkey breast

1 small red onion, sliced 1 medium sweet yel­low

pep­per, sliced

1 cup grape to­ma­toes, halved 1 cup chow mein noo­dles

³/₄ cup jel­lied cran­berry sauce 3 Tbsp. seed­less

rasp­berry pre­serves 2 Tbsp. bal­samic vine­gar 41/2 tsp. veg­etable oil 1 Tbsp. wa­ter

1. In a small skil­let, melt but­ter over medium heat. Add wal­nuts; cook un­til toasted, about 4 min­utes. Sprin­kle with sugar. Cook and stir un­til sugar is melted, 2-4 min­utes. Spread on foil to cool.

2. In a large bowl, com­bine salad greens, turkey, onion, pep­per, to­ma­toes, noo­dles and sug­ared wal­nuts. In a blender, com­bine the re­main­ing in­gre­di­ents; cover and process un­til smooth. Pour over the salad and toss to coat.

11/2 CUPS 464 cal., 21g fat (3g sat. fat), 78mg chol., 136mg sod., 40g carb. (23g su­gars, 4g fiber), 32g pro.

DAY AF­TER THANKS­GIV­ING SALAD

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