Best 2 After Thanksgiving Salad Recipes

After Thanksgiving, one might be overwhelmed with the surplus of turkey and stuffing. This collection of recipes provides a refreshing change of pace with a variety of salads that utilize Thanksgiving leftovers. From a hearty salad featuring roasted turkey, dried cranberries, and candied pecans to a light and tangy salad with shredded turkey, fresh citrus, and avocado, there's something for everyone. Vegetarians will delight in the roasted butternut squash and goat cheese salad, while those looking for a unique twist on the classic Cobb salad will enjoy the version made with leftover turkey, bacon, and avocado. With a variety of dressings to choose from, including a creamy maple vinaigrette and a tangy citrus dressing, these salads are sure to become favorites for using up Thanksgiving leftovers.

Check out the recipes below so you can choose the best recipe for yourself!

DAY AFTER THANKSGIVING SALAD

Day After Thanksgiving Salad image

I originally developed this recipe as a way to use Thanksgiving leftovers. But it's such a hit, I make it throughout the year.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon butter
3/4 cup chopped walnuts
1 tablespoon sugar
1 package (8 ounces) ready-to-serve salad greens
3 cups cubed cooked turkey breast
1 small red onion, sliced
1 medium sweet yellow pepper, sliced
1 cup grape tomatoes, halved
1 cup chow mein noodles
3/4 cup jellied cranberry sauce
3 tablespoons seedless raspberry preserves
2 tablespoons balsamic vinegar
4-1/2 teaspoons vegetable oil
1 tablespoon water

Steps:

In a small skillet, melt butter over medium heat. Add walnuts; cook until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir until sugar is melted, 2-4 minutes. Spread on foil to cool. , In a large bowl, combine the salad greens, turkey, onion, pepper, tomatoes, noodles and sugared walnuts. In a blender, combine the remaining ingredients; cover and process until smooth. Pour over salad and toss to coat.

Nutrition Facts : Calories 464 calories, Fat 21g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 136mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 4g fiber), Protein 32g protein.

DAY AFTER THANKSGIVING DINNER (VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD)

DAY AFTER THANKSGIVING DINNER (VIETNAMESE TURKEY AND CELLOPHANE NOODLE SALAD) image

Yield 4 servings

Number Of Ingredients 17

Ingredients

For the dressing:
2 cloves garlic, peeled and minced
2 fresh long red chilis or jalapenos, deeded and finely diced (Note: can reserve chilis and serve separately in a bowl)
2 T finely minced ginger
1/4 C nam pla (fish sauce)
Juice of 1 lime
2 T fine white sugar
1/4 C cold water
For assembly:
2 1/2 C cold cooked turkey, shredded or cut in fine strips
6 oz. bean thread noodles
1 1/2 C pea pods or sugar snap peas
2 C fresh bean sprouts
3 scallions, finely cut crosswise
2 t peanut oil
1 t sesame oil
1/2 C finely chopped cilantro

Steps:

Prepare dressing: In a small bowl, combine all dressing ingredients. Mix well and refrigertae until needed, up to 1 week. In a bowl, combine turkey with 1/2 C of dressing; mix well. Boil 2 pots of water. Place noodles in heatproof bowl and cover with one pot of water. Allow to sit until rehydrated, about 10 min. Combine peas and sprouts in a colander; pour second pot of water over them, then rinse with cold water until chilled and drain again. Drain noodles; rinse in cold water until chilled, then drain again. In a large bowl, layer noodles,turkey, scallions, peas and sprouts. Add oils and rest of dressing. Toss gently. Arrange on a large platter and top with cilantro.

Tips:

Use a variety of greens for a more flavorful and nutritious salad.
Add some roasted or grilled vegetables for a warm and hearty addition.
Top with a tangy dressing made with olive oil, vinegar, and Dijon mustard.
For a more protein-packed salad, add some leftover turkey, chicken, or beans.
Garnish with nuts, seeds, or crumbled cheese for extra flavor and texture.

Conclusion:

After Thanksgiving, there's always a lot of leftover food. Don't let it go to waste! Use it to make a delicious and nutritious salad that's perfect for lunch or dinner. With a variety of greens, roasted vegetables, and a tangy dressing, this salad is sure to please everyone at the table. Plus, it's a great way to get your daily dose of fruits and vegetables.