10 oz container mixed greens.

Leftover turkey kale salad. Web place the turkey, celery, cranberries, pecans, and green onions to a large bowl. In a small bowl, whisk the mayonnaise, dijon mustard, garlic powder, thyme leaves, sea salt, and black pepper. Just before serving, add the chow mein noodles and almonds;

In a large bowl, whisk together the mayo, mustard, lemon juice, salt, and pepper. Add the turkey, cabbage, celery, cranberries, and scallions; Web in a large mixing bowl, add all turkey salad ingredients (the shredded/chopped turkey, celery, green onions, dried cranberries, pecans, mayonnaise, mustard, lemon juice, salt, pepper, and dill).

Refrigerate 30 minutes before serving. Toss kale and onion in a salad bowl. Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.

Whisk the dressing ingredients well to allow them to emulsify and combine for a uniform taste. Web leftover thanksgiving turkey? Make a healthy turkey kale salad that’s loaded with flavor and nutrients.

Mix dressing together in a large bowl. 3 tbsp extra virgin olive oil 2 tbsp red wine. A great kale salad recipe to use up leftover turkey or chicken and eat more greens.

Darlings, sad as it may be, one cannot live on cake alone. Web kelly senyei posted: Add chicken,beans,corn,and salad greens and toss well to coat.