So long, mayo and Wonderbread–Thanksgiving leftovers are getting a healthy twist. For me, Thanksgiving food is all about the leftovers, but after mounds of mashed potatoes and gravy, the white bread sandwich can be a bit much. This salad is a healthy way to take care of Turkey Day leftovers, without packing on calories from the already too-heavy dinner.
Try cubing and toasting leftover stuffing for a crunchy crouton, and make a salad dressing from the cranberry sauce no one ate in the first place. Turkey is already lower in fat and calories, so a simple shred of leftover turkey breast is a great protein addition. Throw in some leftover green beans and almonds (hold the casserole, only use the vegetables). Toss it all together with some fresh spinach leaves, and you have yourself a leftover salad you don't have to feel guilty about.
Healthy Thanksgiving Leftover Salad
- 2 cups baby spinach leaves
- 1/4 cup green beans
- 1 tablespoon sliced almonds
- 1/3 cup stuffing, cubed and toasted
- 3 ounces turkey breast, shredded
Cranberry Sauce Dressing
- 2 tablespoons cranberry sauce
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon water
1. In a mason jar or other covered container, combine cranberry sauce, cider vinegar, salt, olive oil and water and shake until well combined.
2. Preheat oven to 350 degrees. Cube stuffing into chunks and toast until dried out and crispy on the edges.
3. Top baby spinach with turkey, green beans, almonds, stuffing croutons. Drizzle with cranberry dressing. Enjoy!