Day After Thanksgiving Salad

• 1 tablespoon butter
• 3/4 cup chopped walnuts
• 1 tablespoon sugar
• 1 package (8 ounces) ready-to-serve salad greens
• 3 cups cubed cooked turkey breast
• 1 small red onion, sliced
• 1 medium sweet yellow pepper, sliced
• 1 cup grape tomatoes, halved
• 1 cup chow mein noodles
• 3/4 cup jellied cranberry sauce
• 3 tablespoons seedless raspberry preserves
• 2 tablespoons balsamic vinegar
• 4-1/2 teaspoons vegetable oil
• 1 tablespoon water

1. In a small skillet, melt butter over medium heat. Add walnuts; cook until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir until sugar is melted, 2-4 minutes. Spread on foil to cool.
2. In a large bowl, combine the salad greens, turkey, onion, pepper, tomatoes, noodles and sugared walnuts. In a blender, combine the remaining ingredients; cover and process until smooth. Pour over salad and toss to coat.

butter, walnuts, sugar, ready, turkey breast, red onion, sweet yellow pepper, grape tomatoes, noodles, cranberry sauce, seedless raspberry preserves, balsamic vinegar, vegetable oil, water

Taken from www.tasteofhome.com/recipes/day-after-thanksgiving-salad/ (may not work)