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Colorful Turkey Salad Cups

Here's a recipe that's perfect for any season, not just for a post-holiday meal. It uses cooked turkey and cranberry sauce in a light and interesting way. Guests love putting their own salad together and always give this recipe two thumbs up! —Janice Elder, Charlotte, North Carolina
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1/2 cup jellied cranberry sauce
  • 2 tablespoons orange marmalade
  • 2 tablespoons hoisin sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 3 cups cubed cooked turkey
  • 1 small sweet red pepper, chopped
  • 1 small sweet onion, chopped
  • 1/2 cup chopped seeded peeled cucumber
  • 1 medium mango, peeled and chopped
  • 1 medium avocado, peeled and chopped
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons finely chopped crystallized ginger
  • 12 Bibb lettuce leaves
  • 1/2 cup fresh mint leaves, thinly sliced
  • 1/2 cup fresh basil leaves, thinly sliced


  • In a small saucepan, combine the cranberry sauce, marmalade, hoisin sauce and pepper flakes. Cook over medium heat for 2-3 minutes or until blended, stirring occasionally. Cool.
  • In a large bowl, combine the turkey, red pepper, onion, cucumber, mango, avocado, pecans, ginger and cranberry mixture. Spoon onto lettuce leaves; sprinkle with herbs. Refrigerate until serving.
Nutrition Facts
2 each: 317 calories, 12g fat (2g saturated fat), 53mg cholesterol, 154mg sodium, 32g carbohydrate (19g sugars, 5g fiber), 23g protein.

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