This leftover recipe has 3 simple steps: chop the veggies, make the vinaigrette, toss the salad. That's it! Nothing else! I created the recipe with the leftover dishes I had from Thanksgiving! You can easily make this recipe from scratch if you'd like to give it a shot! Please pay attention to the recipe modifications in order to do just that!!
-1 cup greens of choice (the darker the green,the better the green), chopped
-2 cups brussels sprouts,chopped. For the scratch version use raw brussels sprouts
-1 cup sun-dried tomatoes, chopped
-2 cup shredded turkey,chopped into smaller pieces. For the scratch version use rotisserie chicken or turkey
-1 cup of roasted sweet potatoes. For the scratch version peel and chop a sweet potato, roast it in a 400 degree oven for 25 minutes with a 1/2 teaspoon of olive oil and a pinch of salt and pepper
-1 cup almonds
-1/2 cup cranberry sauce. For the scratch version use a sugar-free jar cranberry sauce or cranberry preserves
-1/4 cup olive oil
-1/4 cup cider, white, or rice vinegar
-1/4 teaspoon chipotle powder
1.In a bowl whisk together cranberry sauce, vinegar, olive oil, and chipotle powder until well combined. Set aside
2. Prepare veggies as listed above. Throw all the veggies and almonds together into a large bowl. Add in 3/4 of the dressing. Toss. Add in a tablespoon at time for more dressing. Season with salt and pepper.