Turkey Chop Salad with Stuffing Croutons
A crunchy shop salad that brings you all the flavors of the holidays, including stuffing!
- Total Time: 20min
- Serves: 4
Ingredients
For The Salad
- 2 heads of Romain lettuce, washed and chopped
- 3-4 radishes, chopped or sliced
- ½ cup grapes, cut in half
- 1/4 cup toasted almonds or 1/4 cup roasted pumpkin seeds
- 1 cup Stuffing Croutons, see my recipe below
- ½ cup My Classic French Vinaigrette, see my recipe below
- Optional Add Ins: ½ cup chopped carrots, celery, or cucumber, crumbled feta or a sprinkle dried cranberries
- ½ cup broccoli, chopped
- 1 orange, peeled and sectioned
- 1 cup (or more) leftover turkey, shredded or chopped
- 1 bell pepper, chopped
Classic French Vinaigrette
- Makes about ½ cup
- 1/3 cup extra virgin olive oil
- Salt and pepper, to taste
- 1 Tbsp apple cider or white wine vinegar
- 1 Tbsp Dijon mustard
- 1/2 clove garlic, finely chopped or pureed
- Optional: 1 tsp maple syrup or honey
Stuffing Croutons
- 1 cup leftover bread stuffing
- 1 Tbsp olive oil
- Optional: 1 Tbsp chopped fresh sage
Instructions
To Assemble Salad:
- Lay lettuce on serving platter or in bowl
- Arrange remaining ingredients on top of lettuce, toss gently.
- Dress with vinaigrette, toss to coat.
Classic French Vinaigrette
- In a small bowl, combine garlic, mustard, vinegar and salt with a small whisk or fork.
- Slowly drizzle in the oil, while whisking, until you have a thick creamy vinaigrette. Taste and season with more salt or pepper.
Stuffing Croutons
- Heat oven to 350 °F.
- Place leftover stuffing (separating pieces) on a lined baking pan.
- Drizzle olive oil, and sage if using, over stuffing to coating evenly.
- Bake for 15 minutes, stirring and flipping every five minutes or until browned, set aside to cool.
