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.
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
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.