Thanksgiving Leftover Salad
Cozy thanksgiving favorites tossed with a bright shallot dressing for a refreshing, satisfying and healthy next-day lunch.
Ingredients
Salad
- 2 cups mixed greens
- 1-2 cups leftover roasted or sautéed veggies
- 4 ounces leftover turkey
- 1 tablespoon goat cheese
Shallot Salad Dressing
- 1/4 cup olive oil
- 1 small shallot chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
Instructions
- In a measuring cup, add all of the salad dressing ingredients. Blend until smooth with a handheld immersion blender.
- Put all salad ingredients into a large bowl. Drizzle with 1-2 tablespoons of the salad dressing before tossing to combine.
Notes
- The salad dressing makes enough for 3-4 salads. Store leftovers in a jar in the fridge for up to 5 days. It will harden a bit in the fridge, so just let it sit at room temperature and give it a quick shake before using next time.
- The nutrition facts will vary depending on the type of protein and veggies you use. I used turkey and a serving of my garlic marinated roasted vegetables as reference when calculating the macros.
Equipment
Nutrition
Carbohydrates: 30g | Protein: 48g | Fat: 36g | Fiber: 10g
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