Day After Thanksgiving Salad
I originally developed this recipe as a way to use Thanksgiving leftovers, but now I make it throughout the year.
TAKES: 30 MIN. • MAKES: 5 SERVINGS
1 Tbsp. butter ³/₄ cup chopped walnuts
1 Tbsp. sugar 1 pkg. (8 oz.) ready-toserve salad greens
3 cups cubed cooked
1 small red onion, sliced 1 medium sweet yellow
1 cup grape tomatoes, halved 1 cup chow mein noodles
³/₄ cup jellied cranberry sauce 3 Tbsp. seedless
raspberry preserves 2 Tbsp. balsamic vinegar 41/2 tsp. vegetable oil 1 Tbsp. water
1. In a small skillet, melt butter over medium heat. Add walnuts; cook until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir until sugar is melted, 2-4 minutes. Spread on foil to cool.
2. In a large bowl, combine salad greens, turkey, onion, pepper, tomatoes, noodles and sugared walnuts. In a blender, combine the remaining ingredients; cover and process until smooth. Pour over the salad and toss to coat.
11/2 CUPS 464 cal., 21g fat (3g sat. fat), 78mg chol., 136mg sod., 40g carb. (23g sugars, 4g fiber), 32g pro.
DAY AFTER THANKSGIVING SALAD