Thanksgiving Leftovers- Turkey Cranberry Salad |

Thanksgiving Leftovers: Turkey Cranberry Salad

  • Author: Aberdeen



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


Make the Dressing

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

Assemble the salad

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