Leftover Thanksgiving Turkey Salad with Cranberry Dressing
Servings: 4-8
Products Used: Tanimura & Antle Artisan® Romaine, Tanimura & Antle Artisan® Sweet Italian Red Onions
Ingredients
- 2 Heads Tanimura & Antle Artisan® Romaine, chopped
- ¼ cup Tanimura & Antle Artisan® Sweet Italian Red Onions
- 2 cups leftover turkey, shredded
- 1 cup roasted pumpkin seeds
- 4 strips of Bacon, cooked & chopped
Optional Leftover Ingredients:
- 2 cups leftover green beans
- 2 cups leftover brussel sprouts
- 2 cups leftover roasted squash
- 2 cups leftover roasted sweet potato
- Any other leftover veggies
For the Dressing:
- ½ cup cranberries fresh or frozen and thawed
- ¼ cup balsamic vinegar
- 2 Tbsp. finely chopped shallot
- 1 Tbsp. granulated sugar
- 1 Tbsp. dijon mustard
- ¾ cup extra virgin olive oil
- Salt & pepper, to taste
Instructions
- In a large bowl, add Artisan Romaine, Artisan Red Onions, turkey, pumpkin seeds, bacon and other desired leftovers.
- Combine all dressing Ingredients in blender or food processor.
- Toss dressing until combined & enjoy!