Thanksgiving leftovers chef salad
Thanksgiving leftovers chef salad is an easy, light no-cook lunch or dinner to make using leftovers from the big meal!
Yield: 4 servings
Ingredients
- 10-12 cups romaine lettuce, chopped
- 2 cups leftover turkey, chopped
- 2 cups leftover ham, chopped
- 4-5 pieces bacon, cooked and crumbled
- 4 leftover deviled eggs (or use hard-boiled eggs)
- 1 cup cherry tomatoes (halved if large)
- 1 cup cheddar cheese, shredded
For the cranberry sauce vinaigrette
- ⅓ cup leftover cranberry sauce
- ¼ cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Pinch of salt and pepper
- 3-4 tablespoons water (see notes)
Instructions
- Place the lettuce in a large bowl and arrange the remaining ingredients on top. (Or you can let everyone assemble their own salads from the individual ingredients.)
- For the vinaigrette, combine all ingredients in a small jar with a tight-fitting lid. Shake and add water, as needed, to get it to your desired consistency.
- Top the salad with the dressing and enjoy!
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Notes
The amount of water you need for the vinaigrette will depend on the consistency and thickness of your cranberry sauce. Start with 1 or 2 tablespoons and add more until you have a pourable consistency.
My 15-minute easy cranberry sauce is chunky and works fine for this dressing. If your cranberry sauce is chunky and you want to smooth it out to use for the dressing, just mix this dressing together in the blender.
Feel free to add other veggies to this salad.
You can also make croutons from leftover cornbread if you have any!
Nutrition
Serving: 1serving | Calories: 892kcal | Carbohydrates: 62g | Protein: 63g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 31g | Cholesterol: 249mg | Sodium: 1467mg | Fiber: 31g | Sugar: 26g
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