Day-After-Thanksgiving Salad Recipe

If you still have some Thanksgiving left overs and are looking for a recipe that’s a little on the lighter side, this day-after-Thanksgiving recipe is perfect. You can use your holiday left overs to make a leaner meal post holiday splurge. The salad will utilize some of your favorite Thanksgiving flavors without overdoing it in the calorie department.

Day-After- Thanksgiving Salad Recipe

Servings: 2 meal-sized salads

Ingredients

Dressing:

  • 2 tablespoons leftover cranberry sauce
  • 2 tablespoons olive oil
  • 1 tablespoons balsamic vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon water to thin (if necessary)
  • Salt and pepper to taste

Salad:

  • 6 ounces (1 to 1 1/2 cups) leftover turkey, diced or shredded
  • 4 cups mixed greens (lettuce, baby kale, spinach)
  • 1 cup leftover prepared vegetables (sweet potatoesbrussels sproutsgreen beans or a combination)
  • 1 medium apple or firm-fleshed pear, diced
  • 1/4 cup pepitas (pumpkin seeds)

Directions

  1. Add all dressing ingredients — except for water, salt and pepper — to a blender. Blend until smooth, adding water a little bit at a time, if necessary, to make smooth. Taste and add salt and pepper, if needed.
  2. Toss turkey, greens, vegetables, fruit and pepitas together in a large bowl.
  3. To serve, divide into 2 servings and drizzle each salad with 2 tablespoons of dressing (you will have dressing left over). Enjoy!

Nutrition Information (per serving)

  • Calories: 450
  • Total fat: 22 g
  • Saturated fat: 4 g
  • Cholesterol: 60 mg
  • Sodium: 270 mg (does not include added salt)
  • Total carbohydrate: 30 g
  • Dietary fiber: 7 g
  • Sugars: 12 g
  • Protein: 37 g

Note: Nutrition information will vary depending on the mix of left over vegetables included in the salad.

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