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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


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

2 cups
417 calories; protein 31.5g; carbohydrates 29.7g; dietary fiber 2.6g; sugars 13.1g; fat 19.8g; saturated fat 3.2g; cholesterol 70.2mg; vitamin a iu 9938.6IU; vitamin c 34.1mg; folate 167.8mcg; calcium 124.4mg; iron 3.1mg; magnesium 91mg; potassium 892.2mg; sodium 466.6mg; thiamin 0.2mg; added sugar 7g.

3 1/2 lean protein, 3 fat, 1 starch, 1 vegetable, 1/2 other carbohydrate