Kneaders Carved Turkey & Cranberry Salad
Crisp greens, tender turkey, creamy mozzarella, bright dried cranberries, savory sunflower seeds, and crunchy red onions are combined with a fresh poppyseed dressing in this copycat Kneaders Restaurant Turkey & Cranberry Salad. This is the ultimate leftover turkey recipe.
- 1/4 cup white vinegar
- 1/3 cup white sugar
- 1/4 red onion sliced
- 1/2 tsp ground mustard
- 1/2 tsp salt
- 1/2 cup canola oil
- 1/2 tbsp poppy seeds
- 8 cups Mixed Greens
- 8 oz leftover turkey shredded
- 1/4 cup Sunflower Seeds
- 1/2 cup Dried Cranberries
- 1 cup Mozzarella Cheese
- 1 Avocado diced
- 1/2 red onion sliced
In a blender add white vinegar.
Add in sugar.
Add in red onion.
Add in ground mustard and salt. Blend until smooth.
Pour in canola oil. Blend just until incorporated.
Add in poppy seeds.
Pulse until combined.
Transfer to a container. Can be stored in the fridge up to 10 days. Stir before using.
Start by filling a large bowl with mixed greens.
Layer carved turkey on top.
Add on mozzarella cheese.
Layer on diced avocado.
Sprinkle dried cranberries on top.
Add sliced red onions.
Top with sunflower seeds. Toss if desired.
Serve prepared dressing on the side.
How long is leftover turkey good for?
Leftover turkey is good in an airtight container in the fridge for 3-4 days.
I want to make this salad, but don't have leftover turkey, what can I use instead?
Try a roistisserie chicken. It will be just as delicious!
How long does the dressing last?
The dressing can be stored in the fridge up to 10 days. Stir before using.
Serving: 1cup | Calories: 632kcal | Carbohydrates: 36g | Protein: 26g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 548mg | Potassium: 379mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1120IU | Vitamin C: 20mg | Calcium: 186mg | Iron: 2mg