Saturday, November 26, 2011

Turkey Cranberry Spinach Salad

Cheap Eat Challenge, Part 2: Watch as our family of 6 eats on less than $10/day.

I cannot tell you how glorious this salad is as a use-up-the-turkey-leftovers meal. For lunch we had leftover roll and turkey sandwiches (aka 'best lunch of the year' sandwiches) and then we may or may not have, um, eaten a couple pieces of pie. By dinner, most of us weren't really ready for more stuffing and gravy. So we made a big bowl of this. Best choice ever.

Turkey Cranberry Spinach Salad
Serves about 6
Cost: $2.20
(spinach: .80, lettuce: .75, cranberries: .25, celery: .15, cheese: .25)

1/2 bag baby spinach
1 head romaine lettuce, chopped into bit sized bits
1 C shredded or cubed leftover turkey (we used white meat, but I added some dark for leftovers today; both were great)
3 stalks celery
1/2 C dried cranberries
1/4 C Parmesan cheese, optional

Serve it with this orange vinaigrette and your holiday salad life will be complete.

Toss spinach and lettuce and then add the other ingredients on the top. If you toss all together, those heavy ingredients will fall to the bottom of the bowl, only to be discovered at the end of the meal. So use a shallow wide salad bowl and put the heavy fixings on top. They'll naturally mix in as you serve up the salad.

Add dressing to individual plates unless you're positive it will all be eaten up (there's a very good chance, but we did have a bit leftover).

Eat. Feel good. Be happy.


No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...