How was your Thanksgiving? Did you pass impassioned, deliciously inappropriate notes and booze across a plane at 20,000 feet to the chump sitting in seat #7A, tweet the whole thing, and cause every woman across the nation swoon over your brave yet boisterous act?
Did you? Did you? Me neither. My Thanksgiving was as mellow as they come.
You look like you need a place to put your Thanksgiving leftovers. . .
I’m showing you a salad with leftover Thanksgiving goodies all over it. Which isn’t a big deal. At all. But, I’m just going to lay it on you thick and juicy, because what is a big deal is this discovery I’ve made about cranberry sauce. Ready for it? Cranberry sauce MAKES AMAZING SALAD DRESSINGGGGG!
You’re looking at me with one eyebrow raised like The Rock. Put that away.
I took my Cranberry Sauce with Ginger and Maple and added balsamic vinegar and a little olive oil. I then used it to dress my Thanksgiving leftovers salad. And that, my loves, is worth its weight in gold. Just ask Jim Cramer…I’m sure he said the exact same thing…this morning.
If you have leftover cranberry sauce, make it into a cranberry vinaigrette for your salads. In the realm of good ideas, this one’s pretty stellar.
Thanksgiving Leftovers Salad with Cranberry Vinaigrette
For the Salad:
- Baby kale
- Leftover cooked quinoa
- Leftover turkey
- Fresh cranberries
- Apple sliced
For the Cranberry Vinaigrette:
- 1 tablespoon cranberry sauce
- 1 tablespoon balsamic vinegar
- ¾ tablespoon olive oil
In a small bowl, whisk together the cranberry sauce, balsamic vinegar, and oil.
Add your Thanksgiving leftovers to a salad bowl or plate. Pour desired amount of cranberry vinaigrette over everything and enjoy.