Lightened Leftovers Salad with Cranberry Balsamic Dressing and Roll Croutons

This is a great way to enjoy leftovers from your holiday celebration, and a way to lighten it up if you had a heavy meal.

 

Salad

2 cups Salad greens (my favorite is arugula and/or spinach)

1/2 cup cubed leftover turkey

1/2 cup leftover sweet potatoes, cubed

1/4 cup leftover roasted or baked vegetables (mushrooms, brussel sprouts, carrots, etc)

3 tablespoons leftover candied nuts, chopped

1 small red onion, sliced thin

1 small apple, julienned

1/2 pound turkey bacon, cooked and crumbled

 

Leftover Roll Croutons

4 to 5 Leftover Rolls, cubed

1/2 cube Melt, melted

1/4 teaspoon Onion powder

1/8 teaspoon celery powder

1/8 teaspoon sage

salt & pepper, to taste

 

Cranberry Balsamic Dressing

1/4 cup Canned, jellied cranberry

2 tablespoons gravy, optional

chicken stock, just enough to thin gravy (approximately 2 tablespoons), optional

3 tablespoons Balsamic vinegar

3 tablespoons Extra Virgin Olive Oil

S&P, to taste

1/4 teaspoon Garlic Powder

splash maple syrup

1/2 teaspoon poultry seasoning

 

Make croutons:  cube rolls; toss with Melt and then spices.  pour onto rimmed baking sheet and bake at 350°F for about 5-10 minutes; stirring occasionally.  remove from oven when golden and toasted; set aside to cool.

Make dressing:  whisk all ingredients together or use immersion blender (will combine better with blender).

Make salad:  gently toss greens with leftovers; drizzle with dressing (or let everyone pour their own) and top with roll croutons.

 

Enjoy!

 

What is your favorite way to use Thanksgiving leftovers?  Comment and let me know.

 

 

 

 

 

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