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Turkey Salad with Cherries and Walnuts

Turkey Salad with Cherries and Walnuts recipe
photo by:kraft
Great salad for lunch at work, left over turkey, very delicious.
posted by
 a cook
on 11/26/2007
time
prep:
15 min
total:
45 min
servings
total:
6 servings
Magazine Acquisition

What You Need

3/4
lb.  cooked turkey, chopped (about 2 cups)
2
cups  pitted dark sweet cherries, coarsely chopped
4
 green onions, sliced
2
stalks  celery, sliced
1/3
cup  KRAFT Light Mayo Reduced Fat Mayonnaise
1
pkg.  (8 oz.) mixed baby salad greens
1/2
cup  KRAFT Light Red Wine Vinaigrette Dressing
1/2
cup  coarsely chopped PLANTERS Walnuts, toasted

Make It

COMBINE first 5 ingredients. Refrigerate 30 min.

TOSS greens with dressing; place on 6 salad plates.

TOP with turkey mixture and nuts.

Kraft Kitchens Tips

Substitute
Substitute cooked chicken for the turkey.
Cooking Know-How
If not serving all of the salad at once, only toss the amount of greens needed with dressing. Use about 1 cup greens and 1 Tbsp. dressing for each serving. Toss greens with dressing and top with turkey mixture and nuts as directed just before serving. Leftover greens, dressing and turkey mixture can be stored in separate containers in refrigerator up to 24 hours.
How to Toast Nuts
Spread nuts in single layer in shallow pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.
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