Low-Carb Leftovers Recipe: Cranberry Orange Vinaigrette Dressed Salad

I hope you had a wonderful Thanksgiving! With all the excess of yesterday's feast, you may be in the mood for something lighter today, and this delicious salad will hit the spot - while helping you use up leftovers at the same time! Use the remnants of Thanksgiving dinner to create a scrumptious dinner salad that won't leave you feeling bloated.

Cranberry Orange Vinaigrette Dressed Salad

Ingredients:

Leftover cranberries. (Photo credit: Wikipedia)

1 cup cranberry sauce (whole berry)
1 small sweet orange, zested and squeezed*
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/2 tsp honey
1/8 tsp salt
1/4 olive oil
fresh spinach
leftover turkey
chopped walnuts

Instructions:

• Put the cranberries, orange zest, orange juice, vinegar, mustard, honey, and salt in a bowl and stir until blended.
• Drizzle in the olive oil, slowly, whisking constantly, adding a bit of olive oil at a time until the vinaigrette becomes smooth and thickens.
• Arrange a bed of spinach and turkey pieces on salad plates and top with generous amount of vinaigrette.
• Sprinkle walnuts on top of salad and serve cold.

* You can make this also with leftover cranberry orange relish.  Just substitute the sauce with the relish and eliminate the zested and juiced orange in the recipe. Everything else remains the same.