Here is a perfect use of your leftover turkey and cranberry sauce by making a cobb salad. This salad uses layers of flavor – starting with cubes of turkey meat, tomatoes, avocado, blue cheese, bacon, boiled eggs and lots of fresh lettuce. I use some leftover cranberry sauce to make the perfect vinaigrette – that is both slightly sweet and acidic at the same time. The best part is this meal is light and healthy after the excesses of Thanksgiving Day. Look forward to this meal the day after Thanksgiving – there is nothing leftover about it!
From by the bay, wishing you turkey leftover food memories!
Turkey Cobb Salad with Cranberry Vinaigrette
- 8 cups of you favorite assorted greens, such as romaine, boston, baby lettuce leaves
- 4 slices of lean bacon, chopped fine
- 2 ripe avocados (preferably California)
- 2 cups diced turkey
- 1 tomato, seeded and chopped fine
- 1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
- 2 tablespoons chopped fresh chives
- 2 tablespoons leftover cranberry sauce
- 1/3 cup red-wine vinegar
- 1 tablespoon Dijon-style mustard
- 2/3 cup olive oil
- 1/2 cup finely grated Roquefort
In a large salad bowl toss together assorted greens. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the turkey, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, cranberry sauce and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.