Thanksgiving Salad in a Jar
I love Thanksgiving – I mean, I L O V E it. It’s a holiday where all you have to do is cook, eat, spend time with people you love, and feel thankful. I like to keep my meals light the weekend after thanksgiving because I take the eating part of the holiday pretty seriously!
This salad is so easy to make and to store for later. You can make it with whatever thanksgiving leftovers you have. The only important thing is to start with the wet ingredients and put anything crunchy (like lettuce/greens) on top so they don’t get soggy.
Make your dressing by whisking together your ingredients together, or just shaking them up in a jar. Start with the cranberry sauce, olive oil and mustard. Then add some vinegar and a little salt and pepper to taste.
You can use any leftovers for your salad. This is more of a method than a recipe – here is the basic template:
- Start with about 1.5 Tbsp. of dressing
- Follow it up with Turkey or other protein. I like to put shredded turkey right on the dressing so it absorbs the flavor and moisture.
- Add some raw veggies. I used about 1/4 of a red pepper.
- Add some cooked veggies. I used about 1/4 cup of roast butternut squash and carrots
- Top with lettuce and/or greens. I used radicchio and romaine.
- If you want – toast up a little cornbread for croutons!