Happy belated Thanksgiving!
I had the most awesome thanksgiving ever! -- click here to see some photos. All house guests left today and we've been cleaning up all morning to get ready for Christmas decorating tomorrow.
Lunch was leftovers, of course, but instead of making a full plate with all the fixin's I opted for a salad and it was amazing!
Instead of using a jarred dressing I simply thinned out some homemade cranberry sauce and it was the perfect addition. I need to keep reminding myself that salads like this are fun to pull together. I forget how awesome a pile of greens is as a base to combine all my favorite favors just like in my bacon cheeseburger salad.
Here's what I did...
Ingredients
- 2 cups of mixed greens (spinach, baby kale and baby chard)
- 3 oz leftover turkey meat
- ¾ oz gouda cheese cut in small chunks
- ½ oz pecans chopped
- 1 tablespoon cranberry sauce thinned with water (I used 2 tbsp)
Instructions
Pile the greens on a plate, top with turkey, cheese, and pecans. Drizzle on the thinned cranberry sauce.
Thats it!
Hope you had an amazing Thanksgiving and that your leftovers are plentiful!
📖 Recipe
Turkey, Pecan and Gouda Salad dressed with Cranberry Sauce
Ingredients
- 2 cups of mixed greens spinach, baby kale and baby chard
- 3 oz leftover turkey meat
- ¾ oz gouda cheese cut in small chunks
- ½ oz pecans chopped
- 1 tablespoon cranberry sauce thinned with water I used 2 tbsp
Instructions
- Pile the greens on a plate, top with turkey, cheese, and pecans. Drizzle on the thinned cranberry sauce.2 cups of mixed greens, 3 oz leftover turkey meat, ¾ oz gouda cheese cut in small chunks, ½ oz pecans chopped, 1 tablespoon cranberry sauce thinned with water
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