Leftovers get a lighter touch with Smoked Turkey and Cranberry Cabbage Salad

12/24/2013 4:00 PM

12/25/2013 6:26 PM

Do turkey leftovers lurk after your holiday dinners? The Star’s Smoked Turkey and Cranberry Cabbage Salad spins the last morsels of holiday leftovers into a creative salad featuring pre-packaged coleslaw mix. And while most slaws incorporate mayonnaise or buttermilk as a binder, we went for a lighter vinaigrette as a welcome respite after a season of rich excess. White balsamic vinegar is made from the same Trebbiano grape as red balsamic, but the white version is cooked at a much higher temperature to avoid caramelization. The white vinegar is then aged for just one year, resulting in a lighter color and taste. A white balsamic vinaigrette also avoids staining the Granny Smith apple and Bosc pear pink. •  Cooking tip: Toasting walnuts intensifies their flavor. To toast them, spread in a single layer on a baking sheet. Bake at 375 degrees for 5 to 7 minutes or until lightly brown. •  Serving tips: If desired, add 1/4 cup finely chopped red onion for flavor and color. You may also substitute leftover roasted turkey for the smoked turkey.

Smoked Turkey and Cranberry Cabbage Salad

Makes 4 to 6 servings (total yield 6 cups)

1 Granny Smith apple, cored and cut into thin matchlike strips, about 1/4 inch by 2 inches

1 Bosc pear, cored and cut into thin matchlike strips, about 1/4 inch by 2 inches

1 tablespoon fresh lemon juice

2 1/2 cups coleslaw mix or finely shredded cabbage

1 cup smoked turkey (cut into 3/4-inch cubes)

1/2 cup sweetened, dried cranberries

3 tablespoons white balsamic vinegar

3 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon olive oil

Salt and pepper, to taste

1/4 cup chopped walnuts, toasted

Place apples and pears in a large salad bowl. Drizzle with lemon juice, and toss to coat well. Add coleslaw mix, smoked turkey and cranberries, and toss to combine.

In a small bowl, whisk together balsamic vinegar, white wine vinegar, Dijon mustard, honey and olive oil. Season lightly with salt and pepper.

Pour vinegar mixture over cabbage mixture, and toss to combine. Top with walnuts just before serving.

Per serving, based on 4: 188 calories (38 percent from fat), 8 grams total fat (1 gram saturated), 15 milligrams cholesterol, 20 grams carbohydrates, 9 grams protein, 68 milligrams sodium, 3 grams dietary fiber.

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