Medical Library

Medical Library

Bountiful Turkey Salad

Recipe courtesy of Kaleb Deedrick, BRG/CNS chef


  • 4 cups spring lettuce mix
  • 4 cups roasted turkey, chopped
  • 8 cherry or grape tomatoes
  • 1 cucumber, sliced
  • 1 cup dried cranberries, unsweetened
  • 1/2 cup pecans, raw or roasted
  • 1 cup feta cheese, crumbled
  • 1/2 cup pear mint vinaigrette dressing

Pear mint vinaigrette dressing:

  • 1 cup pear juice, unsweetened
  • 15 mint leaves
  • 1/2 cup pecan oil or light olive oil
  • 1/2 cup apple cider vinegar
  • 1 tablespoon olive oil mayo


In a large bowl, combine turkey, all vegetables, cranberries and pecans. Toss lightly and set aside.  In a blender or food processor, combine all salad dressing ingredients and process until smooth. Additional vinegar can be added to thin dressing until desired consistency is achieved. Pour 1/2 cup of dressing onto salad and toss to coat evenly. Serve immediately and enjoy! Remaining dressing can be stored in a sealed container in the refrigerator for 5-7 days.     

Recipe yields four servings. 


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