How To Use Leftover Turkey In A Salad
Eating Light After A Big Holilday Feast Never Tasted So Good
Nov 26, 2008
Leftover Turkey Citrus Salad
Serves 5
Ingredients
- 1 1/2 cup shredded turkey (white or dark)
- 4 oranges
- 1 tsp mustard (preferably Dijon)
- 1/3 cup extra virgin olive oil
- 3 tsp honey
- 3 cups finely shredded Savoy cabbage
- 1 1/2 cup thinly sliced carrots
- 2 green onions, thinly sliced
- 2 celery stalks, rough chop
- 2 tbs chopped fresh tarragon
- 2 limes
- sea salt and fresh ground pepper to taste
Method:
Peel and segment 2 oranges into supremes. Set aside. Grate the rind and squeeze the juice from one of the the other 2 oranges and place in a bowl. Stir in the mustard, 1 tsp honey, 4 tbs oil, and salt/pepper. Toss the cabbage, carrots, scallions and celery in this mixture.
Next, squeeze the juice from the last orange. Mix in the remaining honey, oil, and tarragon. Peel and segment the limes into supremes as you did the oranges, and lightly mix the segments into the dressing and reserved orange segments. Season to taste. Add the shredded turkey to the mixture and stir to coat. Spoon the cabbage mixture on a plate and place the chicken mixture on top. Serve immediately.
Leftover Turkey Cranberry Salad
Serves 4
Ingredients
- 2 ounces mixed salad greens
- 2 ounces baby spinach leaves
- 2 ounces arugula
- 2 cups leftover turkey, rough chop
- 3 tbs olive oil
- 4 tbs sunflower oil
- 3 tbs lemon juice
- 1 garlic clove, crushed
- 1 tbs chopped mixed fresh herbs (whatever you have leftover from roasting the turkey)
- sea salt and fresh ground pepper to taste
- 4 tbs leftover cranberry sauce
optional
- 1 avocado, sliced
- 4 oz blue cheese
Method:
Wash and dry lettuce and set aside. For the dressing, put the oils, garlic, herbs and salt/pepper into a jar with a screw top and shake until combined. Adjust seasoning as needed. Pour half the dressing over the greens and toss to combine. Pour the rest of the dressing and the cranberry sauce over the turkey and toss to combine. Place greens in a bowl and then put the turkey on top. Arrange sliced avocado and blue cheese on top if desired and serve immediately.
Leftover Turkey and Pasta Salad
Serves 4
Ingredients
- 2 cups multi-colored pasta shapes
- 2 tbs pesto (store bought is fine)
- 1 tbs olive oil
- 1 large tomato
- 12 black olives (pitted)
- 1 1/2 cup cooked green beens
- 1/2 cup cooked green peas
- 3 cups cubed leftover turkey
- salt and ground pepper to taste
- fresh herbs to garnish
- Method:
Cook pasta to al dente and drain. Place in large bowl and stir in pesto and olive oil. Blanch the tomato in boiling water for 30 seconds, then shock in cold water. Peel off the skin. Cut the tomato into small cubes and add to the pasta with the olives, seasoning, green beans, and peas. Toss gently and transfer to serving platter. Garnish with fresh herbs and serve.
And Don't Forget Dessert . . .
If you chose to go with a heavy pumpkin or apple pie for the big feast, try whipping up a batch of light and airy pumpkin souffles to accompany your salad tonight. It will be a perfect way to round out your evening.
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