Roast Turkey Salad with Cranberry Vinaigrette
Cook time – 0 min

- Total time
- 15 minutes
- Preparation time
- 15 minutes
- Calories
- 440
- Portions
- 4
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.
Directions
- 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
- 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.
Ingredients
- 1 poblano pepper
- 4 cups cooked turkey, cut into strips
- 2 cups cooked DOLE® Brussels Sprouts
- 1 pkg. (9 oz.) DOLE Leafy Romaine
- ½ cup whole berry cranberry sauce
- ¼ cup sliced DOLE Green Onions
- 2 tablespoons white balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon chopped garlic
- ½ teaspoon salt
- ¼ cup chopped walnuts, toasted
- ¼ cup pumpkin seeds
Nutritional Facts
Serving Per Container | |
Serving Size | 374g |
Calories | 440 |
Entries | Daily value in %* |
---|---|
Total Fat (18 g) | 28% |
Saturated Fat (2.5 g) | 12% |
Cholesterol (90 mg) | 30% |
Sodium (450 mg) | 19% |
Total Carbohydrate (27 g) | 9% |
Dietary Fiber (6 g) | 24% |
Total Sugars (17 g) | |
Protein (41 g) | |
Calcium | 8% |
Iron | 15% |
Vitamin A | 45% |
Vitamin C | 200% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.