So the “big meal” is over and you’re wondering what to do with leftovers consisting of “this and that.” Well make a salad of course! When tummies are still full from the lingering effects of heavier Thanksgiving Day dishes, a lighter main course salad chock-full of this holiday’s comforting flavors will be a welcome sight. Don’t have all these ingredients? No worries, just use whatever yummy fruit and veggie leftovers you have in the fridge.
Large lettuce leavessuch as romaine, red or green leaf
1tablespoonfreshly snipped dilloptional for garnish
Instructions
In a large bowl, toss chopped apples and pears with lemon juice. (to prevent browning)
Steam or boil sweet potatoes, green beans and beets for about 5 minutes or until tender. Drain well; let cool. (Or use whatever raw vegetables you have leftover. Cooked vegetables are fine as well.)
Gently combine apples and pears along with cooked vegetables and remaining ingredients except dressing or mayonnaise.
Line a serving bowl with lettuce leaves. Spoon salad into bowl. Garnish with dill sprigs. (optional)
Notes
Make Ahead and Storage Tips: salad may be assembled without dressing up to 1 day ahead. Cover and refrigerate. Use leftover salad within 1 day. Dressing may be stored up to 3 days; cover and refrigerate. Stir before using.If you can, choose firmer pears such as Anjou or Bosc which are less likely to brown than Bartlett.No time to make the Creamy Honey-Dijon Dressing? This salad would also be delicious with a healthier mayonnaise such as Spectrum or Hellmann’s Olive Oil Mayonnaise.Maple-Orange Glazed Turkey Breast or leftover roasted chicken would be absolutely delicious in the salad!