By Connie Emmons
Salads are a great way to finish off that turkey. Turkey sandwiches can be a bit boorish so “re-gift” them into a tasty salad that will have everyone coming back for more. I shared some salad recipes a few years ago and still get asked for these two recipes in particular. Growing up in a large family we learned many ways to make the left over foods stretch into something new just by adding a few things or simply frying the items. One of my favorites is still left over boiled potatoes fried then breaking up bread on top of them and whipping up a few eggs. Pouring the eggs over everything and fry until done. This also allows a few potatoes to feed the whole family. Have a very Merry Christmas and hope you try these salads soon.
Turkey cranberry salad
For sauce use one of the following recipes:
1 12 oz package frozen raspberries 14 oz jellied cranberries
1/2 cup water 1/4 cup cranberry juice
1/2 cup sugar whisk until smooth and chill
cook until reduced, strain out seeds
Make a salad using your favorite greens. Top with craisins, diced granny smith apples, turkey and then top with sauce. To add a little crunch use toasted almond slivers or toasted pecans
Candied bacon, apple and turkey salad
1 lb thick cut bacon
1 cup marinating sauce
1 tablespoon brown sugar if needed
2 cups diced turkey
Marinating sauce can be your favorite sauce or a mixture of brown sugar and maple syrup. I use a sweet and spicy plumb sauce so no extra sugar is needed. Lay bacon on a cookie sheet, brush bacon with sauce and bake at 375 for about 8 minutes. Drain grease off, turn bacon over and cook again. Repeat process until bacon is cooked and bacon has browned.
Make your favorite salad mix and add sliced fresh apples, turkey and bacon cut into pieces. Best calorie wise if salad dressing is a clear not creamy style. I like this with a low calorie raspberry vinaigrette.