Thanksgiving is over and my refrigerator is filled with leftovers. I am one of those people that does not like to waste food so tonight was creative leftover night. Even though I am not a food waster, I don’t care to eat the same thing for a few nights in a row. I barely make the same meal twice in a month so why would I want to eat turkey and all the trimmings for dinner again? It was delicious for dinner yesterday but now I want something different.
With all the leftover antipasto we had, I decided to make a turkey antipasto salad. Who says salami doesn’t go well with turkey? Eating a big salad tonight was very refreshing after the mounds of stuffing, mashed potatoes and gravy I ate yesterday. The pie and cheesecake didn’t help either. This salad was not low calorie as it contained provolone cheese, pepperoni and salami. But it felt good to eat a bunch of greens with an oil and vinegar dressing. Chopping everything up in bite size pieces made it very easy to eat.
If you still have plenty of leftover turkey, cranberry sauce and sweet potatoes, here are some ideas to get you through the next few days:
Chopped Turkey Anipasto Salad
3 cups Romaine lettuce, chopped
1 plum tomato, chopped
3 slices cheese, chopped
2 slices salami, chopped
2 slices pepperoni, chopped
assorted chopped olives, artichokes and/or roasted peppers
1/2 cup leftover turkey, chopped
olive oil and balsamic vinegar
salt and pepper to taste
Mix together lettuce, tomato, cheese, salami, pepperoni, olives, artichokes, roasted peppers and turkey. Drizzle with olive oil and vinegar. Toss and season with salt and pepper to taste.