Thanksgiving Leftovers Salad with Cranberry Sauce Vinaigrette Recipe
The measurements are just guidelines. This is less a recipe for the salad in as much as it's a vinaigrette recipe. Use what you've got for salad add-ins!
Servings: 6
Author: Pamela
- Cranberry Sauce Vinaigrette
- 1/4 cup leftover cranberry sauce
- 2 Tablespoons white balsamic vinegar or white wine vinegar with a little maple syrup or honey to taste
- 1/4 teaspoon sea salt
- a few grinds of black pepper
- 6 Tablespoons olive oil
- 10 cups of salad greens I love peppery lettuces with a dressing like this - arugula, endive, chicory, radicchio, but obviously use what you like
- Leftover roasted vegetables e.g. fennel, carrots, parsnips, onions, beets, rutabaga, cauliflower, winter squash are all great
- Leftover roasted turkey cubed into bite size pieces
- 1/4 cup toasted and salted pumpkin seeds or your favorite nut walnuts would be great
- 1/3 cup pomegranate seeds
Prepare the vinaigrette: EITHER shake everything in a jar OR blend in a blender until smooth. Up to you. If I am not discouraged from washing a blender, I'll blend!
Arrange the salad greens on a platter and arrange the vegetables and turkey on top. Drizzle with enough vinaigrette to coat lightly.
Vinaigrette will stay good in the fridge for up to 1 week.