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Have you eaten too many fillings and pumpkin pie this Thanksgiving? If you are looking for a full but light meal, here is a great autumn cobb salad to use up the leftover turkey.
Leftover turkey harvest Cobb salad
This turkey cobb salad is a great quick lunch made in the fall. You can even prepare it in advance to take it to work.Some of the leftover turkey recipes that I like to make after Thanksgiving are Leftover turkey pie pie, Turkey Santa Fe Lettuce Wraps with Leftover turkey pie soup Just to name a few!
The dressing is a simple maple-leaf Dijon balsamic vinegar, which goes well with all the autumn flavors in this salad. The portion is very large, it is a full meal for two people, but this can be easily shared between three people.
Hope everyone has a wonderful Thanksgiving! We always have a lot of leftovers that we like because they taste better and the days are more leisurely, so you can really enjoy them more.
How many days can you eat cooked turkey leftovers?
If stored in the refrigerator, make sure to consume turkey within three to four days from the date of cooking. After cooking, you need to wrap the leftovers and refrigerate them within two hours after serving.
Try these leftover turkey recipes:
Leftover turkey harvest Cobb salad
Have you eaten too many fillings and pumpkin pie this Thanksgiving? If you are looking for a full but light meal, this is a great way to use up the leftover turkey.
- 3 slice Center cut bacon, Cooked and crushed
- 6 ounce Cooked turkey breast
- 2 Cup Cubic Butternut Squash, 3/4 inch dice
- Olive oil spray
- 1/8 teaspoon Kosher salt
- Black pepper, To taste
- 3 Cup Spring mixed lettuce
- 3/4 ounce Crushed Goat Milk
- 1/4 Cup Pecan half
- 2 Spoon raisin
For the balsamic vinegar:
- 1 teaspoon Dijon mustard
- 4 teaspoon olive oil
- 2 Spoon Add 1 teaspoon red wine vinegar
- 1 teaspoon Maple sugar
- 1/4 teaspoon Kosher salt
- 2 Spoon Chopped red onion
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Preheat the oven to 425F. Place the walnuts on a large nonstick baking pan, spray with oil, season with salt and pepper, roast for 15 minutes, then cook for another 10 minutes, or until tender. Let cool for a few minutes.
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At the same time, mix the seasonings in a small bowl and stir.
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Divide the lettuce into two plates, and put half of the remaining ingredients and seasonings on each plate.
service: 1/2 (salad), Calories: 466Kcal, carbohydrate: 37G, protein: 28G, fat: 26G, Saturated fat: 5.3G, Polyunsaturated fats: 4G, Monounsaturated fat: 12G, cholesterol: 50Milligrams, sodium: 660Milligrams, Potassium: 679Milligrams, fiber: 9G, sugar: 9G
Blue smart point: 11
Green smart point: 12
Purple smart point: 11
Points+: 12
Key words: Autumn salad, leftover recipe from Thanksgiving, leftover turkey salad, turkey cobb salad, turkey salad
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