This leftover recipe has 3 simple steps: chop the veggies, make the vinaigrette, and 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 to do just that!!
-1 cup greens of choice (the darker the green, the better the green), chopped -2 cups brussels sprouts, chopped. The scratch, version uses raw brussels sprouts -1 cup sun-dried tomatoes, chopped -2 cups 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, and 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 of 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 a tablespoon at a time for more dressing. Season with salt and pepper.