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How To Make Turkey Salad With Cherry Vinaigrette
Whether this is to enjoy on Thanksgiving day because you won’t eat a whole bird or you need a clever idea to finish the Thanksgiving leftovers: this recipe is simple and healthy. The richness of the turkey complements the fruity and juicy characteristics of the Pinot Noir. Toss turkey meat with a salad featuring fresh greens, cherry vinaigrette, and some toasted nuts for added texture. Enjoy this recipe paired with our latest release of Sparkling Pinot Noir.
Ingredients
Salad:
- 6-8 cups fresh lettuce, chopped
- 2 cups cooked turkey, shredded
- 2 Bosc pears, thinly sliced
- 4 ounces feta cheese, crumbled
- 2 ounces candied walnuts or pecans
- 2 ounces dried cherries
Cherry Vinaigrette:
- 1 cup fresh cherries (pits removed)
- 1/3 cup vegetable oil
- 3 tablespoons apple cider vinegar
- Salt and pepper to taste
Directions
- Make the vinaigrette: Place ingredients in blender and blend until smooth.
- Place lettuce in a large serving bowl with shredded turkey, sliced Bosc pear, crumbled feta cheese, candied walnuts or pecans and dried cherries.
- Pour vinaigrette over salad. Mix and serve.
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