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