Holiday leftovers converted in to a healthier, bold lunch! After finishing up your Black Friday shopping, throw this quick salad together using Thanksgiving leftovers!
A bed of fresh, green spinach, chopped turkey breast, a sprinkle of slivered almonds and dried cranberries. You could also top your salad with fresh avocado or pecans instead of almonds! Finally, top your salad with a bold cranberry vinaigrette that is super simple to make!
CRANBERRY VINAIGRETTE
In a glass jar with a tight fitting lid, mix the following ingredients:
- 1/2 Cup Whole Cranberry Sauce
- 1/4 Cup Olive Oil
- 2 Tablespoons Orange Juice
- 2 Tablespoons Honey
- 1/4 Cup Balsamic Vinegar
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
Shake all ingredients until well blended. Refrigerate until you are ready to serve! Enjoy!
