Recipe by Jennifer Chandler from Simply Salads

This salad is also great with grilled or roasted chicken, but I tend to make it when I have leftover turkey from a big holiday gathering.

Makes 4 dinner salads

Ingredients

For the Sweet Balsamic Vinaigrette:

• 2 tablespoons balsamic vinegar

• 1 tablespoon apricot preserves

• 1 tablespoon yellow mustard

• 4 tablespoons olive oil

• Kosher salt and freshly ground pepper

For the salad:

• 1 bag (5 ounces) Spring Mix salad blend

• 2 cups shredded cooked turkey

• ½ cup dried cranberries

• ¼ cup thinly sliced scallions

• ½ cup crumbled feta cheese
• ¾ cup candied pecans

• Kosher salt and freshly ground pepper

Directions

1. For the Balsamic Vinaigrette: In a small bowl whisk together the vinegar, apricot preserves and yellow mustard. Slowly add the oil in a steady stream, whisking until emulsified. Season with salt and pepper to taste.

2. For the salad: In a large salad bowl, toss the salad blend with the turkey, cranberries, scallions, feta cheese, and pecans. Add the vinaigrette to taste and gently toss. Season with salt and pepper to taste. Divide the salad among the individual plates.