Living Well Executive Chef Mark Shares A Great Idea For Thanksgiving Leftovers

It's light, healthy, and delicious!

PEORIA, IL - Thanksgiving will be here before you know it. You have probably already purchased your turkey and have plans for how you want to prepare it, but have you considered what you will do with the leftovers? Chef Mark offers a great idea.
Here is his recipe:

Left Over Thanksgiving Turkey Salad
By Certified Executive Chef Mark Shoopman

Salad Ingredients:
1 pound Left over Thanksgiving turkey, boned, diced into ½ inch pieces and chilled
1 Head Curly Head lettuce
1-1/2 cup Sun dried cranberries
1 Large ripe apple diced
 ½ cup Red pepper finely diced
½ cup Slivered almonds
½ cup Celery, finely diced
½ cup Sweet Vidalia or other sweet onion, finely diced
1-1/4 Cup Yogurt – mayo dressing, (recipe follows)
As desired fresh cut fruit, cheese cubes and whole grain toast


Dressing Ingredients and Procedure:
½ cup Low-fat Greek yogurt, plain
¾ cup Mayonnaise
2 tablespoons Agave
1 tablespoon fresh Thyme
3 tablespoons Rice vinegar, seasoned
(Can substitute 2 tablespoons fresh squeezed lemon juice)
To taste Salt and freshly ground pepper

*Mix all ingredients in a non metallic bowl and chill for 30 minutes.

Procedure and Presentation:
Chill and mix the yogurt and mayonnaise with the agave, thyme, vinegar salt and pepper.
In a large mixing bowl, combine all the salad ingredients except the apple and the cranberries.
Gently fold in the dressing and then then the apple and cranberries at the very end.
Adjust seasoning with salt and pepper
Next lay out some leaf lettuce onto the center of a serving plate and spoon a generous portion into the middle.
Surround with assorted fruits or cheeses, and toast points and serve.
Can make as a sandwich instead on your favorite Bread!

 

 
 
 
 
 
 

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