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Roast Turkey Salad with Cranberry Vinaigrette

Make next-day magic with holiday leftovers. Roast turkey and Brussels sprouts are tossed with grilled poblano peppers for an infusion of flavor and heat. Dress with cranberry vinaigrette, and garnish with walnuts and pumpkin seeds.
15 Minutes Total time 15 Minutes Prep time 440 Calories 4 Servings



  1. Broil poblano until charred. Peel off charred skin and cut pepper into thin strips. Combine pepper with turkey, Brussels sprouts, and DOLE Leafy Romaine salad blend. Arrange on platter or serving plates 
  2. Warm cranberry sauce on HIGH for 30 seconds in microwave. Whisk with green onions, vinegar, olive oil, garlic and salt. Drizzle vinaigrette over the salad, then sprinkle with walnuts and pumpkin seeds. 

Tips & tricks

Make this salad with any of your leftover cooked vegetables such as parsnips, carrots, green beans or mushrooms.
Fall Winter Mains Salads Dressings

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