Turkey Salad With Cranberry Vinaigrette & Garlic Croutons

• 1 head romaine lettuce, torn
• 2 cups coarsely chopped cooked turkey
• 4 slices cooked bacon, crumbled
• 1 medium granny smith apples or 1 medium braeburn apple, thinly sliced
• 14 cup butter
• 2 large garlic cloves, pressed
• 34 teaspoon ground red pepper
• 4 large yeast dinner rolls, cubed (about 3 1/4 cups cubes)
• 12 cup whole berry cranberry sauce
• 2 tablespoons balsamic vinegar
• 12 teaspoon grated orange rind
• 2 tablespoons fresh orange juice
• 1 12 teaspoons Dijon mustard
• 12 teaspoon honey
• 18 teaspoon salt
• 14 cup olive oil

1. Toss together first 4 ingredients in a large serving bowl.
2. Top salad with Garlic Croutons, and serve with Cranberry Vinaigrette.
3. Garlic Croutons:.
4. Melt butter in a large nonstick skillet over medium-high heat.
5. Add garlic and red pepper; saute 30 seconds.
6. Remove from heat; stir in bread cubes until evenly coated.
7. Spread bread cubes in an even layer on a lightly greased aluminum foil-lined jelly-roll pan.
8. Bake at 300 for 20 to 25 minutes or until browned and crisp, stirring occasionally.
9. Spread in a single layer on wax paper to cool completely.
10. Store in an airtight container up to 1 week.
11. Cranberry Viniagrette:.
12. Stir together first 7 ingredients until blended.
13. Stir in olive oil, 1 tablespoon at a time, until well blended.

romaine lettuce, turkey, bacon, apples, butter, garlic, ground red pepper, yeast, cranberry sauce, balsamic vinegar, orange rind, orange juice, mustard, honey, salt, olive oil

Taken from www.food.com/recipe/turkey-salad-with-cranberry-vinaigrette-garlic-croutons-183937 (may not work)