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Turkey Salad With Cranberry Vinaigrette & Garlic Croutons

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“Great for Thanksgiving leftovers. From Southern Living.”
READY IN:
1hr 2mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss together first 4 ingredients in a large serving bowl. Top salad with Garlic Croutons, and serve with Cranberry Vinaigrette.
  2. Garlic Croutons:
  3. Melt butter in a large nonstick skillet over medium-high heat. Add garlic and red pepper; sauté 30 seconds. Remove from heat; stir in bread cubes until evenly coated.
  4. Spread bread cubes in an even layer on a lightly greased aluminum foil-lined jelly-roll pan.
  5. Bake at 300° for 20 to 25 minutes or until browned and crisp, stirring occasionally. Spread in a single layer on wax paper to cool completely. Store in an airtight container up to 1 week.
  6. Cranberry Viniagrette:
  7. Stir together first 7 ingredients until blended. Stir in olive oil, 1 tablespoon at a time, until well blended.

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