Chef notes

This hearty salad is easy, quick and can be served as a side dish or a main entrée. It's filled with flavorful, seasonal ingredients and helps use up holiday leftovers.

Technique tip: I like to take the skin off the turkey and fry it to add a bit of a crunchy texture.

Ingredients

2 tablespoons red wine vinegar
1 tablespoon cranberry juice
1 teaspoon Dijon mustard
kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon dried cranberries
2 heads romaine lettuce, chopped

1 pound roasted turkey, cut into 3/4 inch cubes
4 ounces bacon (4 slices), cooked and crumbled
4 ounces blue cheese, crumbled
1 roasted sweet potato, cut into wedges
1 ripe avocado, peeled, pitted and sliced
4 hard-boiled eggs, peeled and halved
8 ounces sundried tomatoes, thinly sliced

Preparation

In mixing bowl, whisk together vinegar, cranberry juice, mustard, salt and pepper. Gradually continue to whisk while incorporating oil until thick.

Fold in the cranberries and add lettuce, tossing the greens until the lettuce is evenly coated, then plate. Add the remaining ingredients on top and serve.