Turkey Chop Salad

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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


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.