So I might be a bit late on a “leftover” recipe from Thanksgiving but, I figure you can really make this salad anytime using roast chicken, or even some poached eggs. I was even thinking leftover ham from Christmas dinner would work too. Needless to say I have made many variations of this salad over the last couple months but this version just happened to work out perfect this week for lunches using what I had on hand.
I know we are all moving on from Thanksgiving onto Christmas and all the ridiculous cookies that come with, just promise me you’ll eat some salads in between all those cookies. Enjoy!
Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette makes 6 (could make 8)
1 head romaine lettuce, chopped, rinsed and spun dry
1 head butter leaf lettuce, torn, rinsed and spun dry
1 small container baby arugula
4-6oz leftover local turkey for each salad
3 small-medium local Yukon potatoes, cubed
3 local honey crisp apples, cubed
6-8oz smoked gouda, cubed
2 T. Wicked Wilson Mustard (local)
2 T. leftover cranberry sauce (I used homemade)
3 T. apple cider vinegar
1 T. red wine vinegar
1/2 c. olive oil
salt and pepper
1. Start by placing 6 containers with their lids out so they are ready to be filled assembly style. Process the lettuce, chop, tear, rinse and spin dry. Distribute the lettuces evenly between each container, next add the turkey, I split one apple between two salads. Next add the cheese.
2. Cook the potatoes: Start by placing a saute pan on the stove over slightly hotter than medium heat, melt 1 T. ghee. Add the potatoes and season well with salt and pepper, toss. Take your time with the potatoes, make sure they brown evenly on all sides so toss often. When browned on each side use a lid that is just big enough to cover the potatoes, turn the heat down just a notch below medium and place the lid over the potatoes and let them steam. Take lid off and toss, place lid back on and steam until cooked through. When the potatoes are cool add them to the salad. This may seem a bit involved but the result is perfect potatoes, I cook mine like this all the time.
3. For the dressing: All the vinaigrette ingredients can be measured into a jar with a tight-fitting lid, shake well.