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Lighten Up Those Holiday Leftovers With This Smoked Turkey Salad

Smoked turkey on a bed of greens

Here’s my favorite way to use leftover Thanksgiving smoked turkey—leftover smoked turkey salad. I share it as a recipe, but you can riff on the ingredients. Don’t like blue cheese? Skip it. Hardboiled eggs make a nice addition. Why not smoke the nuts while you’re at it?

Leftover Smoked Turkey Salad Recipe


Smoked turkey on a bed of greens
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.74 from 19 votes
This salad is perfect for a light supper or even as a BBQ side dish.

Course:
Appetizer
,
Dinner
,
Lunch
,
Main Course
,
Salad
,
Side Dish
Cuisine:
American

Makes:

Servings: 4 servings

Takes:

Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients

Dressing

  • 3 teaspoons honey
  • ¼ cup balsamic vinegar
  • ½ cup dried cranberries
  • 6 tablespoons extra virgin olive oil
  • Salt and ground black pepper to taste

Salad

  • 4 cups lettuce
  • 2 cups cabbage, red or green
  • 1 apple
  • ½ cup smoked turkey meat
  • 1 ½ cups crumbled blue cheese
  • cup slivered cashews, almonds, or chopped walnuts
Notes:
Optional. 4 hardboiled eggs, sliced with a slicer or chopped coarsely.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Make the dressing. Whisk all the ingredients together in a saucepan and warm over a low heat until the cranberries plump, about 5 minutes. Cool in the fridge.
  • Make the salad. Toast the nuts in a dry frying pan over a medium heat until they are aromatic and start to darken. Do not let them burn; they can burn quickly if you walk away. Shred the lettuce and the cabbage, and core the apple, then cut it into bite-sized cubes.
  • Serve. Toss the dressing with everything except the hardboiled eggs then divide the salad among four bowls. Top with the eggs and serve.

Nutrition per Serving

Calories: 560kcal | Carbohydrates: 34g | Protein: 17g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 740mg | Potassium: 465mg | Fiber: 4g | Sugar: 25g | Vitamin A: 814IU | Vitamin C: 17mg | Calcium: 309mg | Iron: 2mg

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Published On: 4/7/2013 Last Modified: 11/24/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.

 

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