Turkey Cranberry Salad
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Cooking tools:
- Blender
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 16 ounces Honey Turkey Breast
- 10 ounces of field greens or spinach
- 1 cup dried cranberries
- 1 cup pecan halves, toasted or candied, if desired
- 1, 4 ounce package of goat cheese, crumbled
- 1 small red onion, thinly sliced
- ⅓ cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- ¼ cup prepared or store-bought whole-berry cranberry sauce
- 1 tablespoon Dijon mustard
- 1 small clove of garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon pepper
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