Tangy Turkey Cobb Salad

By dette

Leftover turkey is sliced and served alongside salad favorites, then drizzled with an out-of-this -world cranberry vinaigrette.

Ingredients

• Cranberry Vinaigrette:
• 6 0z pkg. baby lettuce or spinach
• 2 c. roast turkey breast, sliced into strips
• 6 slices bacon, crisply cooked and crumbled
• 15-oz can mandarin oranges, drained
• 1/2 lb. asparagus spears, trimmed and steamed
• 1 avocado, pitted and sliced
• 1/2 c. red onion thinly sliced
• 4-oz container crumbled blue cheese
• 3/4 c. toasted pecans, coarsely chopped
• 1 c. sliced mushrooms
• 1 c. jellied cranberry sauce
• 5 T. red wine vinegar
• 4 t. olive oil
• 1 T. sugar

Details

Servings 4

Preparation

Step 1

Place lettuce or spinach on a large serving platter. Arrange remaining ingredients in sections across platter. Drizzle with Cranberry Vinaigrette or pass dressing separately.


Dressing:
Break up cranberry sauce with a fork. Whisk in vinegar until blended; slowly stir in oil and sugar until lsugar dissolves. Keep refrigerated.