1/2 cup sugar
1/3 cup red wine vinegar
2 tbs. lemon juice
2 tbs. finely chopped onion
1/2 tsp salt
2/3 cup olive oil (vegetable oil)
1/2 cup real mayonnaise
2 cups sliced celery
1 bunch green onions sliced, if desired save some for garnish
1/2 cup dried cranberries
1 cup cashews or pecans, if desired save some for garnish
3 cups cooked turkey, bite-size pieces
1 bunch Romaine, washed & sliced in ribbons crosswise

Put sugar, vinegar, lemon juice, onion & salt in jar of blender; whiz for 30 seconds. Slowly drizzle in the oil to thoroughly emulsify. Drop in mayonnaise and whiz for 15 seconds.

Pour about ¼ cup into large heated skillet. When it starts to bubble, add celery and onions to skillet.

Stir for 1 to 1 1/2 minutes and then stir in cranberries and nuts. When heated through, add turkey.

Stir constantly until turkey has heated through.

Divide Romaine evenly between plates, top with warm turkey salad mixture. Drizzle with some of the dressing. Garnish with saved onions and nuts. Serve with remaining dressing on the side.

If desired, stir in 1 cup of finely diced, cubed Swiss cheese just before serving.

Makes 6 - 1 1/2 cup servings.

Submitted by: gramma3j's