This crunchy shop salad that brings you all the flavours of the holidays, including stuffing! This turkey chopped salad recipe is sure to turn your leftover turkey into a whole new experience. Be sure to check out my other leftover turkey recipes here.
Turkey Chop Salad
Ingredients
For The Salad
- 2 heads of Romain lettuce washed and chopped
- 3-4 radishes chopped or sliced
- ½ cup grapes cut in half
- 1/4 cup toasted almonds or 1/4 cup roasted pumpkin seeds
- 1 cup Stuffing Croutons see my recipe below
- ½ cup My Classic French Vinaigrette see my recipe below
- Optional Add Ins: ½ cup chopped carrots celery, or cucumber, crumbled feta or a sprinkle dried cranberries
- ½ cup broccoli chopped
- 1 orange peeled and sectioned
- 1 cup or more leftover turkey, shredded or chopped
- 1 bell pepper chopped
Classic French Vinaigrette
- Makes about ½ cup
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
- 1 Tbsp apple cider or white wine vinegar
- 1 Tbsp Dijon mustard
- 1/2 clove garlic finely chopped or pureed
- Optional: 1 tsp maple syrup or honey
Stuffing Croutons
- 1 cup leftover bread stuffing
- 1 Tbsp olive oil
- Optional: 1 Tbsp chopped fresh sage
- Instructions
Instructions
To Assemble Salad:
- Lay lettuce on serving platter or in bowl
- Arrange remaining ingredients on top of lettuce, toss gently.
- Dress with vinaigrette, toss to coat.
Classic French Vinaigrette
- In a small bowl, combine garlic, mustard, vinegar and salt with a small whisk or fork.
- Slowly drizzle in the oil, while whisking, until you have a thick creamy vinaigrette. Taste and season with more salt or pepper.
Stuffing Croutons
- Heat oven to 350 °F.
- Place leftover stuffing (separating pieces) on a lined baking pan.
- Drizzle olive oil, and sage if using, over stuffing to coating evenly.
- Bake for 15 minutes, stirring and flipping every five minutes or until browned, set aside to cool.
Photograph by Ryan Hegarty.
For more information on food waste prevention in your kitchen, visit lovefoodhatewaste.ca.
