Name: Thanksgiving Leftovers: Turkey Cranberry Salad
Ingredients: 4 cups mixed spring greens; 2 carrots, peeled into ribbons using a vegetable peeler; 1/2 cup sliced almonds, lightly toasted; 1 medium fennel, thinly sliced; 4 ounces blue cheese; Roasted turkey, shredded or sliced, as desired; Cranberry sauce, as desired; 2 teaspoons lemon juice; 1/2 cup extra virgin olive oil; 1 tablespoon balsamic vinegar; Pinch of salt, pepper to taste

Ingredients

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For the Salad

4 cups mixed spring greens
2 carrots, peeled into ribbons using a vegetable peeler
1/2 cup sliced almonds, lightly toasted
1 medium fennel, thinly sliced
4 ounces blue cheese
Roasted turkey, shredded or sliced, as desired
Cranberry sauce, as desired

For the Lemon Balsamic Vinaigrette

2 teaspoons lemon juice
1/2 cup extra virgin olive oil
1 tablespoon balsamic vinegar
Pinch of salt, pepper to taste

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Instructions

Make the Dressing

Whisk together all ingredients in a small bowl. Set aside.

Assemble the salad

Toss greens, fennel, carrots and half of blue cheese in dressing, reserving a couple tablespoons for drizzling.
Top the salad with turkey and spoonfuls of cranberry sauce. Sprinkle with remaining blue cheese, and toasted almonds. Drizzle with remaining dressing. Enjoy!