Hey there, gang. I have a couple of new recipes for you this week, both of which use Thanksgiving leftovers. It is the week of the turkey, you know. And a person needs to arm him or herself with a few tasty ways to use the tasty bird up, am I right?
Today’s recipe is my copy cat version of a wonderful main course salad served at a local bakery (Kneaders). I made the Turkey Breast of Wonder in my crock pot and then built this fabulous salad complete with moist turkey, red onions, craisins, feta cheese, sunflower seeds and my homemade Raspberry Poppy Seed Vinaigrette. And then, dear reader, I kicked my feet up and basked myself in its deliciousness. My family loved it, too and I have to admit to making it for dinner three times in the past month or so. I just set all of the ingredients out and let everyone build their own individual salad as they enjoy it most. (Some of my kids think their tongues will light on fire and fall out of their faces if they eat red onions. Truly. It’s a very serious concern. Please proceed with caution.)
Hope you enjoy this salad, guys! And good luck with all of your Thanksgiving Day preparations. You can find 20 of my favorite Thanksgiving recipes here, and a list of all Thanksgiving Recipes on the site here.
Now, let’s make some salad baby. You, me and your tasty bird of wonder.
Kneaders Turkey Cranberry and Sunflower Salad
PRINT RECIPE WITH PICTURE
Time: 15 minutes
Yield: make as many individual servings as you would like
Recipe inspired by Kneaders Bakery
Spring Mix Lettuce
Red Onion, sliced
Turkey, shredded (I used this recipe for Turkey Breast of Wonder)
Sunflower Seeds (toasted and salted are best)
Raspberry Poppy Seed Vinaigrette complete tutorial found here
1. Lay out some beautiful spring mix lettuce onto a plate.
Add a few sliced red onions,
some chewy craisins,
a heap of feta cheese,
a bit of shredded turkey
and a spoonful or two of roasted and salted sunflower seeds.
Kick back and enjoy!