Holiday leftovers often end up in casseroles and soups, but they are also delicious in a light but hearty salad. In addition to leftover turkey, this recipe takes advantage of leftover stuffing (which is transformed into crisp croutons), cranberry sauce (which enhances the dressing) and whatever leftover roasted vegetables you have on hand. Source: Eatingwell.com, October 2018

Carolyn Casner
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Ingredients

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Directions

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  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add stuffing and cook, stirring, until crisp, 8 to 11 minutes. Set aside.

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  • Whisk cranberry sauce, vinegar, orange zest, salt, pepper and the remaining 3 tablespoons oil in a large bowl. Add greens, turkey and roasted vegetables; toss to coat. Sprinkle with the stuffing croutons and dried cranberries.

Nutrition Facts

417 calories; 19.8 g total fat; 3.2 g saturated fat; 70 mg cholesterol; 467 mg sodium. 892 mg potassium; 29.7 g carbohydrates; 2.6 g fiber; 13 g sugar; 31.5 g protein; 9939 IU vitamin a iu; 34 mg vitamin c; 168 mcg folate; 124 mg calcium; 3 mg iron; 91 mg magnesium; 7 g added sugar;

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Rating: 5 stars
12/03/2019
The PERFECT use for Thanksgiving leftovers. Read More