Serves: 4

Turkey Cranberry Salad

  • 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

Dressing:

  • 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
  1. Divide salad greens evenly among 4 individual salad bowls.  
  2. Fold turkey slices and arrange them in one quadrant of each salad.  
  3. Divide the remaining ingredients evenly and arrange them in sections of each salad, creating an arranged salad.
  4. Combine all dressing ingredients in a blender and blend until almost smooth. 
  5. Serve dressing with salads.

Notes:

  • Candied pecans can be found at most grocery stores. 
  • Great use for leftover cranberry sauce.

Related Recipes

Serves: 6-8

Honey Ham Pasta Salad

  • 12 slices of Honey Ham
  • 1, 16-ounce box of fusilli or rotini (gluten-free if desired)
  • ½ of a 12-ounce jar of roasted red peppers, drained and thinly sliced
  • 1, 14-ounce can quartered artichoke hearts, drained
  • 1 cup cherry tomatoes, red and/or yellow, halved
  • ½ cup black olives, pitted and chopped
  • ⅓ cup chopped red onion
  • ¾ cup Italian dressing
  • Lettuce leaves, if desired
  1. Heat oven to 400°F. 
  2. Line a baking sheet with parchment paper. Lay the ham slices on parchment paper so that they don’t overlap, curling the edges and folding like a nest. 
  3. Bake 10-12 minutes, until edges brown and they start to crisp. Place on a cooling rack to cool.
  4. Cook pasta according to package instructions. 
  5. Drain and rinse with cold water. Place pasta in a large bowl. Stir in the next 6 ingredients and toss lightly to combine.
  6. Using kitchen scissors, cut ham crisps into thin pieces. Stir half of the ham pieces into the pasta salad. 
  7. Place pasta in a serving bowl and garnish with remaining ham crisp pieces.

Note:

  • Pasta salad can be made ahead of time. Garnish just before serving
  • To serve as individual servings, line salad plates with lettuce leaves; spoon pasta salad onto lettuce and garnish with remaining crispy ham pieces.

Related Recipes

Serves: 4

Waldorf Chicken Salad

  • 8 ounces Golden Roasted Chicken Breast
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 cup sliced celery
  • 1 cup chopped apple
  • 1 cup red grapes
  • 2/3 cup coarsely chopped walnuts, toasted
  • Bibb or leaf lettuce leaves
  • Lemon wedges
  1. In a small bowl, mix mayonnaise and lemon juice; set aside.
  2. In a large bowl, combine all remaining ingredients except chicken breast and lettuce leaves. Stir in mayonnaise mixture and toss to lightly combine.
  3. Line 4 individual salad plates with Bibb or leaf lettuce leaves. Divide salad mixture evenly among lettuce-lined salad plates. 
  4. Arrange slices of chicken breast over salad mixture.
  5. Serve with lemon wedges.

Notes:
Nuts can be toasted ahead of time. Salad can be served on a lettuce-lined serving platter if desired. This salad also tastes great in a lettuce wrap.

To serve on a bun: layer chicken and top with salad mixture on a toasted bun.

To serve as an “arranged” salad: line plates with lettuce and arrange individual ingredients in sections on top of lettuce. Drizzle with mayonnaise-lemon juice mixture.

Related Recipes

Serves: Makes 24 Skewers

Beef Salad Skewers

  • 24 slices Seasoned Angus Roast Beef, cut in half lengthwise
  • 1 head of Iceberg lettuce, cut into 24 (1½-inch) wedges
  • 24 slices cucumber
  • 24 grape or cherry tomatoes
  • ¾ pound block Swiss cheese, cut into 1-inch cubes
  • ¾ pound block of cheddar cheese, cut into 1-inch cubes
  • ⅓ cup Ranch dressing
  1. Thread lettuce wedges, 2 slices of roast beef, cucumber, tomatoes, and cheese cubes onto 8-inch skewers. 
  2. Arrange skewers on a platter or board. 
  3. Drizzle with dressing.

Note:

  • Skewers can be made ahead. Cover and refrigerate for up to 8 hours. Drizzle with dressing just before serving.
  • Ingredients can also be tossed as a salad instead of placed on skewers.

Related Recipes

Serves: 1

Chopped Antipasto Cobb Salad

  • 4 ounces ½-inch sliced Uncured Genoa Salami, cut into ½-inch pieces
  • 2 cups shredded romaine
  • ¼ cup olive medley, whole olives, pitted
  • ¼ cup roasted red peppers, rough chopped
  • ¼ cup shredded parmesan cheese
  • ½ cup chopped marinated artichokes
  • ¼ cup grape tomatoes, cut in half
  • 2 tablespoons balsamic vinaigrette
  1. Place shredded romaine in a bowl.
  2. Starting from the center of the bowl, place the salami in a line going to the rim of the bowl. Do the same with each of the ingredients, one next to the other in a line starting from center to the outside, until the entire salad is covered.
  3. Serve the balsamic vinaigrette on the side or pour over the top of the entire salad.

Related Recipes

Serves: 1

Asian Chicken Salad

  • 4 ounces thinly sliced Golden Roasted Chicken Breast, ¼-inch julienne slices
  • 1 cup shredded romaine
  • ½ cup shredded green cabbage
  • ½ cup shredded red cabbage
  • ¼ cup shredded carrots
  • ½ cup crispy wontons
  • ¼ cup cooked edamame
  • ¼ cup cilantro, rough chopped
  • 3 tablespoons bottled Asian sesame dressing
  1. Place all ingredients into a mixing bowl. Add the dressing and gently toss until thoroughly mixed.
  2. Pour contents onto a large round plate and serve immediately.

Related Recipes