Thanksgiving Leftover Salad

Name: Thanksgiving Leftover Salad
Ingredients: 4 oz Little Leaf Farms Baby Crispy Green Leaf; ½ cup leftover stuffing; ½ cup leftover turkey, shredded; ½ cup leftover roasted vegetables, thinly sliced (delicata squash, carrots, etc.); ½ cup leftover crudités, thinly sliced (radishes, celery, etc.); leftover cheese, grated; ½ cup extra virgin olive oil; 2 tbsp cranberry sauce; 2 tbsp white wine vinegar; ½ tsp whole grain mustard; 1 clove garlic, grated; ½ tsp honey; ½ tsp fresh rosemary, chopped; ½ tsp kosher salt

Ingredients:

For the Salad

4 oz Little Leaf Farms Baby Crispy Green Leaf

½ cup leftover stuffing

½ cup leftover turkey, shredded

½ cup leftover roasted vegetables, thinly sliced (delicata squash, carrots, etc.)

½ cup leftover crudités, thinly sliced (radishes, celery, etc.)

leftover cheese, grated

For the Vinaigrette

½ cup extra virgin olive oil

2 tbsp cranberry sauce

2 tbsp white wine vinegar

½ tsp whole grain mustard

1 clove garlic, grated

½ tsp honey

½ tsp fresh rosemary, chopped

½ tsp kosher salt

Directions:

Preheat the oven to 375.

Tear leftover stuffing into rustic 1” pieces. Place on a baking sheet.

Drizzle with olive oil, and bake for 15-20 minutes, flipping halfway through, until nicely browned and crispy.

Whisk all the vinaigrette ingredients together. For a smoother dressing, use a blender for everything but the whole grain mustard, adding in the mustard after the dressing is blended. Makes enough dressing for two or more salads. Dressing will keep in the fridge for up to 3 days.

Dress the lettuce and all salad ingredients to your liking, seasoning to taste. Enjoy!

CategorySaladTags#babycrispygreenleaf

Ingredients