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Turkey, Cranberry and Pecan Chopped Salad

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Turkey, Cranberry and Pecan Chopped Salad

Prep 20 min
Total 20 min
Ingredients 13
Servings 4

Holiday leftovers take on a second life in just a few minutes! MORE+ LESS-

By Pillsbury Kitchens

October 30, 2013

Ingredients

Salad

cup leftover steamed and seasoned green beans

cup leftover chopped turkey

hearts of romaine, chopped

1/2

cup crumbled feta cheese (2 oz)

1/3

cup chopped pecans

1/3

cup dried cranberries

Cranberry Dressing

1/2

cup olive oil

1/4

cup plus 2 tablespoons leftover cranberry sauce

1/4

cup balsamic vinegar

1/4

teaspoon salt

1/4

teaspoon dried thyme leaves

1/8

teaspoon black pepper

Bread

can Pillsbury™ refrigerated French loaf, baked as directed on can

Steps

Hide Images

1

In large bowl, mix Salad ingredients.
2

In food processor, place Cranberry Dressing ingredients. Cover; process until smooth.
3

Divide salad among 4 individual bowls. Serve salad with dressing and French loaf.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 700
Calories from Fat: 370

% Daily Value

Total Fat: 42g; 64%
Saturated Fat 8g 42% Trans Fat 0g
Cholesterol: 50mg; 17%
Sodium: 900mg; 38%
Potassium: 220mg; 6%
Total Carbohydrate: 62g; 21%
Dietary Fiber 3g 11% Sugars 20g
Protein: 20g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 6%; 6%
Calcium: 15%; 15%
Iron: 20%; 20%

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;