Ah, Thanksgiving feasts. The turkey! The ’taters! The . . . salads?
A shocking, recent poll found that raw green recipes are a top Turkey Day priority for New Yorkers. The survey, by household website House Method, revealed that salads were the state’s most-Googled savory Thanksgiving dish — more than mashed potatoes, casseroles, stuffing, gravy or even the bird du jour.
Lettuce be blunt: We do not believe that salad — even the best Thanksgiving salad — deserves top billing on your Thursday tabletop. You have 364 days every year to crunch through a bowl of kale. This hallowed holiday should prioritize that which is beigeish and bad for you.
But consider this compromise: On Thanksgiving Day, gorge on gravy-smothered carbs, as our forefathers intended. But on Black Friday, swap out the usual leftovers sandwich for a healthier, greener alternative. The foodie fanatics at Delish.com devised an easy Thanksgiving leftovers salad specifically for you veggie-obsessed locals.
You asked for it, New York.
Thanksgiving leftovers salad
Salad ingredients
- 3 cups leftover stuffing, broken into bite-sized pieces
- 2 tablespoons melted butter
- 2 cups baby spinach
- 2 cups arugula
- 5 cups leftover roasted vegetables, such as carrots, baby potatoes and red onions
- ½ cup chopped pecans, toasted
- ½ pound leftover turkey, thinly sliced
- ½ cup Parmesan shavings
Dressing ingredients
- ¼ cup cranberry sauce
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon fresh thyme leaves
- Pinch of kosher salt
- Pinch of crushed red pepper flakes
Instructions
Preheat oven to 400 degrees.
On a large baking sheet, spread out stuffing and drizzle with melted butter. Bake until bread is well toasted, about 15 minutes.
In the meantime, make the vinaigrette: In a small bowl, whisk together cranberry sauce, oil, orange juice and vinegar. Add honey, mustard, thyme and a pinch of salt and red pepper flakes.
In a large bowl, toss spinach and arugula with roasted vegetables, pecans and dressing. Top with turkey, stuffing croutons and Parmesan.
Serves four. Recipe by Makinze Gore. Food styling by Kat Boytsova.
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