Cranberry Balsamic Turkey Salad

This salad has festive flair for the holidays.
Both the salad and vinaigrette may be made in advance.

Ingredients

  • 10 oz. turkey leftovers
  • 4 oz water chestnuts, drained & chopped
  • ½ cup mayonnaise
  • ½ cup raisins
  • 1 tbsp. rice vinegar
  • ¼ cup chopped, toasted pecans (optional)

Ingredients (Cranberry Balsamic Vinaigrette)

 

  • ¾ cup salad oil
  • ¼ cup Balsamic Vinegar with Garlic (may use regular balsamic)
  • ½ jar Cranberry Garlic Rum Preserve
  • Salt and pepper to taste

Directions
Make vinaigrette: combine salad oil, Balsamic Vinegar with Garlic, Cranberry Garlic Rum Preserve and salt & pepper to taste. Process in blender until smooth. Mix turkey, water chestnuts, mayonnaise, raisins, rice vinegar and pecans together so they are well coated. Place turkey salad on bed of greens and drizzle with Cranberry Balsamic Vinaigrette. NOTE: May be made ahead and refrigerated until ready to serve. Serves 4

 

Blend together all ingredients and pour over salads or steamed vegetables.