Bitter Greens & Cranberry Salad

A super simple, super healthy, super tasty lunch or dinner salad.

Use this recipe as base and add what ever leftovers you have on hand - I love this tangy sweet vinaigrette on just about everything.

I have not provided quantities for the salad, just make enough for everyone plus at least one lunch portion. 

Ingredients

• salad base of bitter greens  - arugula, endive, dandelion greens and/or spinach
  
• pulled, chopped, shredded leftover turkey (optional)
  
• sliced red onion 
  
• diced apple or pear 
  
• toasted seeds or nuts - pumpkin seeds, walnuts, almonds, etc. 
  
• cranberry vinaigrette, recipe below
• crumbled goat cheese
• stuffing croutons - optional - recipe below

- toss the first 6 ingredients together
- sprinkle the goat cheese and croutons on top
- enjoy

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Cranberry Vinaigrette

• ½- 2/3 cup cranberry sauce
  
• 2 tablespoons vinegar – cider, sherry, balsamic, etc
  
• 2 tbsp oil – olive, hemp, flax, nut, etc.
  
• 1-3 tsp sweetener as required – maple syrup, honey, etc.
  
• 2 tsp Dijon mustard
  
• 1 tsp minced peeled ginger
  
• salt & pepper to taste
  
• orange juice to thin, as required
  

- mix/stir/shake everything together
- taste and adjust seasonings as required
                        

Stuffing Croutons

• leftover stuffing

- Shape your leftover stuffing into balls or squares or even patties.
- In a well oiled pan, fry over medium heat. Flip as required until they are crispy on all sides. or

- spray or brush the formed crouton with oil and bake on a lined baking tray at 425F until they are crispy.