Next Day Harvest Salad

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Next Day Harvest Salad

By: Sonia Lo
CEO of FreshBox Farms

Ingredients Used

Main Ingredients

  • ½ cup leftover roast turkey, cut into bite-sized cubes
  • 2 oz FreshBox Farms Spring Mix
  • 1 tablespoon dried cranberries
  • ¼ cup candied pecans (see recipe below)
  • 1 oz white cheddar cheese, cut into bite sized pieces
  • Balsamic Vinaigrette (see recipe below)

Candied Pecans

  • 2 cups shelled pecans
  • 1 egg white
  • ½ cup sugar
  • pinch of salt

Balsamic Vinaigrette

  • ¼ cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 2/3 cup olive oil
  • 1 teaspoon salt
  • Pinch of sugar
  • 1 clove garlic, crushed
  • ½ teaspoon fresh ground black pepper

Instructions

Candied Pecans

Heat oven to 350F.

Mix the egg white, sugar and salt into a thick mixture. Coat the pecans thoroughly with the mixture and spread out onto a baking sheet.

Bake for 10 mins and then let cool. Store in a glass jar; will last for 2 weeks without refrigeration.

Balsamic Vinaigrette

Whisk the vinegars, salt, sugar and pepper together. Add the clove of crushed garlic and let steep. Remove the clove of garlic and whisk in the oil.

Next Day Harvest Salad

“I didn’t have any leftover Thanksgiving turkey so I roasted a turkey breast (see Herbed Roasted Turkey Breast recipe) to use for the turkey. The days after Thanksgiving I find I’m feeling bloated and overfull from all the eating. I also tend to have a mound of turkey left over but want something crisp and green. Using seasonal ingredients, this salad is simple, prepared quickly and a great way to use up leftover turkey!”

Cube the turkey, mound on a bed of the Spring Mix. Sprinkle with cranberries, pecans and cheese cubes. Dress with Balsamic Vinaigrette.

Serve with minted iced tea for further palate cleansing!

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