TURKEY: Thanksgiving Leftovers Salad (with Herbes de Provence)
Main Courses
Recipe from our friend,
Rebekah Fedrowitz, MDN, BCHN
Board Certified in Holistic Nutrition,
Integrative Health Speaker & Writer
Ingredients
- 1 cup chopped leftover turkey
- 1/2 cup diced, cooked sweet potatoes
- 2 tablespoons dried cranberries
- 1 tablespoon Herbes de Provence Olive Oil
- 1 tablespoon Cranberry-Pear Balsamic
- spinach
Directions
- Combine turkey, sweet potatoes, and dried cranberries in a bowl. Toss lightly with Herbes De Provence Olive Oil and Cranberry Pear Balsamic Vinegar. (Note: since you are using leftovers, this likely will not need any seasonings; however, you can season as desired with salt, pepper, and spices.)
- To serve as a salad, place the turkey mixture on a bed of spinach. Or, if you prefer a turkey salad sandwich, chop the spinach and add to mixture, then serve on leftover dinner rolls or sliced bread.