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We often overeat on Thanksgiving, then do so again the next few days as we try to finish up leftovers.

 

Why not take a lighter approach and incorporate the turkey into a quick salad?

 

You could just use your regular greens and chopped vegetables for the salad and add chopped turkey plus a half-cup of raisins or Craisins. Boost the crunch with a sprinkling of sunflower seeds.

 

Or try the following recipe from “How to Cook a Turkey and All the Other Trimmings,” by the editors of Fine Cooking magazine (Taunton Press, 2007). The recipe is good all year and may be used with chicken if you don’t have cooked and cooled turkey.

Here is the recipe via The Associated Press.

 Lighten up turkey leftovers in a Caesar salad Associated Press 

This hearty Caesar salad with leftover turkey will be a refreshing change from the carb-heavy feasts of Thanksgiving.

 

To save time, the croutons could be made ahead.

 SHREDDED TURKEY AND ARUGULA CAESAR SALAD WITH GRILLED CROUTONS Start to finish: 20 minutes 1/4 pound baby arugula (about 5 cups loosely packed), washed and dried (you also could use baby spinach)2 tablespoons plus 2 teaspoons lemon juice2 teaspoons finely grated lemon zest4 oil-packed anchovy fillets2 large cloves garlic1/4 teaspoon black peppercorns8 tablespoons extra-virgin olive oil, divided1 tablespoon Dijon mustardKosher salt4 tablespoons finely grated Parmesan cheese, divided4 slices French baguette, cut 1 inch thick on an extreme diagonal2 cups shredded cooked turkey2 cups halved cherry tomatoes 

Heat a gas grill or the broiler. Place the arugula in a large bowl, then cover with a damp paper towel and refrigerate.

 

In a blender, combine the lemon juice and zest, anchovies, garlic, peppercorns, 6 tablespoons of the olive oil, the mustard and 1/2 teaspoon salt. Blend thoroughly until most of the peppercorns are well broken up and the dressing is emulsified.

 

Add 2 tablespoons of the Parmesan cheese and blend to incorporate. Leave the dressing in the blender.

 

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Brush the bread with the remaining 2 tablespoons olive oil, then season each slice with salt. Grill or broil the bread until dark around the edges and golden brown at the center, 1 to 2 minutes per side.

 

If desired, cut each bread slice into 10 cubes. The bread also can be served whole.

 

Pulse the dressing in the blender. Add a bit of the dressing to the arugula and toss to coat.

 

Divide the arugula among 4 serving plates and sprinkle with some of the remaining Parmesan.

 

In a medium bowl, toss the turkey with the remaining dressing, then divide it between the plates of arugula. Sprinkle with Parmesan and arrange the croutons and tomatoes around the salad.

 

Makes 4 servings.

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