Turkey & Cranberry Encore Salad

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Source: Coos-Curry Ruralite magazine ( associated with our utillity company here) Should get something a little extra with the way our rates are here!

 

An idea for left over turkey

 

Servings:         8

 

Ingredients:

Dressing:

2/3 cup (5-fluid-ounce can) evaporated milk
1/2 cup jellied or whole-berry cranberry sauce
1/4 cup Italian salad dressing

Salad:

1 10-ounce bag mixed salad greens
of your choice (about 10-cups)
2 cups cooked turkey, cut into 1/2-inch pieces
1/2 cup (2-ounces) crumbled blue cheese
1/3 cup dried sweetened cranberries
1/2 cup chopped toasted walnuts (optional)

 

Directions:

For Dressing:

Place evaporated milk, cranberry sauce and Italian
dressing in a small jar or container; cover tightly with lid. Shake for 1 to 2 minutes. Makes
about 1 1/2 cups. Dressing can be made in advance
and refrigerated for up to 2 days. Shake well before using.

For salad:

Toss greens, turkey, blue cheese and 3/4 cup dressing in a large bowl. Sprinkle with cranberries and walnuts. Serve immediatey and with
additional dressing, if desired. Refrigerate any
remaining dressing.