Thanksgiving Leftovers Salad
A great use for holiday leftovers.
Ingredients
- 1 Tablespoon Cranberry Sauce
- 1 Tablespoon Balsamic Vinegar
- ¾ Tablespoon Olive Oil
- 1 cup Kale Preferably baby kale
- ¼ cup Quinoa Cooked
- ¼ cup Turkey Shredded
- 2 Tablespoons Cranberries Fresh or dried
- ¼ Apple
- 1 Tablespoon Pecans Halves
Equipment
- Small Bowl
- Large Bowl
Instructions
- Whisk together cranberry sauce, balsamic vinegar, and olive oil in a small bowl to make the cranberry vinaigrette.
- Slice apple into thin slices.
- Toss all salad ingredients together in large bowl and top with desired amount of vinaigrette.
Nutrition
Nutrition Facts
Thanksgiving Leftovers Salad
Amount per Serving
Calories
460
Calories from Fat 198
% Daily Value*
Fat
22
g
34
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
18
mg
6
%
Sodium
65
mg
3
%
Potassium
761
mg
22
%
Carbohydrates
53
g
18
%
Fiber
7
g
29
%
Sugar
14
g
16
%
Protein
16
g
32
%
Vitamin A
6767
IU
135
%
Vitamin C
87
mg
105
%
Calcium
140
mg
14
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apples, Balsamic Vinegar, Cranberries, Cranberry, Cranberry Sauce, Dried Cranberries, Kale, Olive Oil, Pecan, Pecans, Quinoa, Salad, Thanksgiving, Turkey