Thanksgiving leftovers are one of the best parts of the holiday! Rather than putting together your typical meal of turkey, stuffing and cranberries- throw some greens into the mix and turn your leftovers into a healthy salad everyone can enjoy. Check out the recipe below! Serves 2

<h2>Ingredients:

Salad:

2 oz arugula

2 oz spinach

6-8 oz cooked turkey, sliced or chopped

1⁄4 cup cooked stuffing, gluten free if needed

1⁄4 of a red onion, finely sliced or chopped

1⁄4 of a sweet red apple, sliced or chopped

1⁄4 cup pecan halves

2 oz feta cheese, crumbled

Vinaigrette:

2 Tbsp cranberry sauce

1 tsp apple cider vinegar

1 Tbsp olive oil

1⁄2 tsp dijon mustard Pinch of salt

1-2 Tbsp water

<h2> Directions:

- Preheat the oven to 350°F. Spread stuffing evenly across a parchment-lined baking sheet. Bake for 10 minutes, toss the stuffing/bread cubes, then bake another 10-15 minutes until browned and slightly crisp. Remove from the oven and let cool.

- To make the vinaigrette, place the cranberry sauce, apple cider vinegar, olive oil, dijon mustard and salt in a blender and blend until smooth. Depending on the thickness of your cranberry sauce, you may need to add 1-2 Tbsp of water to thin out.

- Place the cooled stuffing croutons and the remaining salad ingredients in a large mixing bowl. Pour the vinaigrette over the salad and toss to combine.

LAUREN | FOOD BLOGGER Lauren is a former athlete from Minnesota who shares all kinds of gluten free recipes on her blog, Zest and Lemons. She has a passion for cooking and  photography, and loves to help others learn more about Celiac Disease. She is also an oatmeal enthusiast and is always making a mess in the kitchen.