This recipe appears in:Mixed Review: Thanksgiving Cornbread
Oh, who am I kidding. I was really just taking a break last Friday before settling down and inventing ways to eat all of the food. I mean, half the fun of Thanksgiving are the mounds of leftovers Ziplocked-up in the fridge. At first, the meals just looked like facsimiles of the main event. There were many overstuffed plates of turkey, mashed potatoes, and broccoli. Lunch became a routine of sandwich preparation. But as I was getting down to the dregs, I had to start thinking of creative variations.
That’s when I dug out the cranberry sauce. It was the perfect accompaniment to the big turk, but I was having a hard time figuring out what to do with the little that was left. By the third day, a salad sounded like a godsend, and I tossed some greens with a little white meat, some goat cheese, and crumbled bacon. And that's when I thought of the dressing. A little of that cranberry sauce whisked with olive oil and all the disparate items were tied together. Not exactly revolutionary, but tasty nonetheless.
- Turkey, hopefully leftover
- Salad mix
- 2 ounces goat cheese
- 1/2 red onion, sliced
- 4 slices bacon, cooked and crumbled
- 2 tablespoons of Cranberry Sauce With Champagne and Currants
- 3 to 4 tablespoons olive oil
In a large bowl, whisk the olive oil into the cranberry sauce.
Arrange the salad as you see fit. Pour the dressing atop.