Just Like That Turkey, You Are Stuffed

No matter how much was shared and devoured at dinner, chances are you still ended up with leftovers.

Here is a tasty and easy salad recipe to utilize those classic Thanksgiving leftovers. 

This recipe makes 2 meal-sized salads

For the Dressing:

2 Tablespoons leftover Cranberry Sauce

2 Tablespoons Olive Oil

1 Tablespoon Balsamic Vinegar

1 1/2 Teaspoons Dijon Mustard

1 Tablespoon Water to thin (if needed)

Blend Cranberry Sauce, Olive Oil, Vinegar, and Mustard until smooth. Add Water a little bit at a time until the desired consistency. Add pinches of Salt and Pepper as needed. Set aside and assemble your salad.

For the Salad:

6 Ounces (1 - 1 1/2 Cups) leftover Turkey (or protein of choice), diced or shredded

4 Cups Mixed Greens (lettuce, kale, spinach, arugula, etc.)

1 Cup leftover Prepared Vegetables (sweet potatoes, Brussels sprouts, green beans, carrots, etc.)

1 Medium Apple or firm-fleshed Pear, diced

1/4 Cup Pepitas (pumpkin seeds)

In a large bowl, toss Turkey, Greens, Vegetables, Fruit, and Pepitas

Divide the salad mixture between two bowls and drizzle each with 2 Tablespoons of dressing.

Enjoy!