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How To Make Cranberry Walnut Turkey Salad
A surprisingly delicious turkey salad recipe consisting of arugula and turkey breast with an added sourness from cranberries, and crunchiness from walnuts.
Preparation: 10 minutes
Cooking:
Total: 10 minutes
Serves:
Ingredients
For Balsamic Vinaigrette:
- 2tbspbalsamic vinegar
- 1½tspDijon mustard
- 1clovegarlic,minced
- ¼cupolive oil
- ¼tspkosher salt
- ⅛tspcoarse ground black pepper
For Salad:
- 1lbbaby arugula
- 2cupsturkey breast,cooked and chopped
- 6ozgorgonzola crumbles
- ⅓cupcranberries,dried
- ½cupwalnut,halves
Instructions
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Add the vinegar and mustard to a bowl and whisk well.
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Slowly pour in the olive oil while whisking vigorously to combine them.
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Add in salt and pepper and whisk together a final time.
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Add the arugula to a large serving platter or into four plates.
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Add on the remaining ingredients, then dress with the dressing just before serving.
Nutrition
- Calories: 314.50kcal
- Fat: 22.60g
- Saturated Fat: 7.90g
- Trans Fat: 0.00g
- Monounsaturated Fat: 10.64g
- Polyunsaturated Fat: 2.69g
- Carbohydrates: 5.39g
- Fiber: 1.59g
- Sugar: 2.76g
- Protein: 22.79g
- Cholesterol: 64.60mg
- Sodium: 449.26mg
- Calcium: 283.59mg
- Potassium: 552.15mg
- Iron: 2.14mg
- Vitamin A: 147.69µg
- Vitamin C: 12.32mg
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