1 lb sliced turkey breast
1/2 red onion, sliced
1 bunch kale, chopped
2 carrots, shredded
1 stalk celery, sliced
for the dressing:
1/2 cup Hellman’s mayonnaise (Best Foods on the West Coast)
2 tablespoons buttermilk
1 tablespoon Dijon
1/2 tablespoon white balsamic vinegar
1 tablespoon finely grated Parmesan
Toss the salad ingredients in a large bowl. Set aside. In a small bowl, whisk together dressing ingredients. Drizzle over salad. Serve immediately.
Every year, I enjoy sharing Thanksgiving leftovers recipes with you all! They are some of my favorite recipes to create. This year Lunchbox approached about me about developing a leftovers recipe using Hellman’s mayonnaise (which I use anyway!) I was happy to do so. I used leftover turkey, carrots and celery from my faux Thanksgiving dinner and some kale I received in my veggie box. It ended up being a very hearty salad, perfect for lunch the day after Thanksgiving.