Cranberry, Turkey and Candied Pecan Salad

Nutritional Information

Per serving

Calories:

726

Protein:

31 g

Fat:

53 g

Carbohydrates:

38 g

Sodium:

381 mg

Credit
Recipe courtesy of EatInEatOut magazine, www.eatineatout.ca.

Ingredients

Candied Pecans:

1 Tbsp (15 mL) butter
¼ cup (60 mL) sugar
1 cup (250 mL) pecans

Salad:

6 cups (1.5 L) baby lettuces, washed
½ cup (125 mL) celery, diced
1 tart apple, finely julienned
2 cups (500 mL) cooked turkey, cubed
½ cup (125 mL) dried cranberries
¼ tsp (1 ml) Salt
Pepper, to taste
½ cup (125 mL) candied pecans
5 oz. (140 g) feta or chevre, crumbled

Dressing:

6 Tbsp (90 mL) olive oil
3 Tbsp (45 mL) apple cider vinegar
1-2 tsp (5-10 mL) Dijon mustard
1 tsp (5 mL) honey

Directions

Candied Pecans:

Melt butter in a skillet over medium-high heat.
Add sugar and pecans and cook while stirring constantly until golden brown. Remove from heat.
Spread pecans out on a sheet of parchment paper and cool. Once cool, store in an airtight container until ready to assemble the salad.

Dressing: In a measuring cup whisk together all dressing ingredients. Salad: In a large salad bowl, mix greens, celery, apple, turkey, cranberries and dressing. Toss well. Season to taste. Top with cheese and pecans.