Carved Turkey Breast Salad

Carved Turkey Breast Salad


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This delicious salad is just like your Thanksgiving meal with the cranberry sauce and the carved turkey. It’s full of amazing flavors but the meal is so much lighter, it’s the perfect post-holiday meal.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

2 servings


  • 2 C. Romaine lettuce, chopped
  • 1 C. arugula
  • ¼ C. cherry tomatoes, halved
  • 1 zucchini, sliced
  • 4 oz. turkey, chunked
  • Salt to taste olive oil to cook
  • Dressing
  • ½ C. cranberry sauce
  • ¼ C. red wine vinegar
  • 2 tbs. olive oil
  • 2 Tbs. canola oil
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • ½ tsp. white pepper
  • ⅛ tsp. garlic powder

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In a large skillet, drizzle some olive oil and heat it on medium high. Toss in the zucchini and saute them until they’re just tender. Sprinkle salt and pepper on the zucchini. Toss all of the salad ingredients together. For the dressing, process everything except the oil. Slowly add in the oil until the vinaigrette is smooth. Coat the salad in the dressing and serve.

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