If you’re anything like us, the day after Thanksgiving, you want to make something using all the leftovers from Thursday and you want it to be simple and quick. There are lots of recipes out there that use the various feast side dishes in new ways to use them up. For us, it is not the side dishes we have trouble getting rid of, it’s the turkey. The sides go waaay quicker than the turkey does!
Part of that is due to the size of the turkey. The weight of the bird’s carcass is inversely proportional to its total weight. That means there is relatively more meat for its size on a bigger turkey than on a smaller turkey. With that in mind, we usually opt for the heavier turkey and get more meat and less waste. And it also means I need to be creative with the turkey leftovers. Hence, the day after Thanksgiving is always a suggestion as to what to do with that leftover turkey here. This year’s suggestion is a salad!
Turkey & Barley Salad
Turkey & Barley Salad (adapted from realsimple.com) Total Time Required: 35 minutes, Hands-On Time: 10 minutes, Serves 4
Ingredients:
- 3/4 cup quick-cooking barley
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- kosher salt and black pepper
- 4 cups baby arugula
- 2 cups shredded leftover roasted turkey
- 1/2 cup dried cranberries
Directions:
Cook the barley according to the package directions, then drain it and rinse it under cold water to cool it off quickly.
Cook the barley.
Meanwhile, in a small bowl, whisk together the oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a large bowl, combine the lemon zest, arugula, and turkey.
Put together the vinaigrette and arugula, zest, and turkey for the salad.
Add the cooled barley to the salad.
Add the barley to the salad when it has cooled.
Add the cranberries to the salad, tossing it to combine. Drizzle the salad with the vinaigrette and toss it again.
Add the cranberries and vinaigrette to the salad.
Serve immediately.
This is a great use of leftover turkey!
This is a light, yet filling meal to use up that leftover turkey! ~Linda
Turkey and Barley Salad (adapted from realsimple.com) Total Time Required: 35 minutes, Hands-On Time: 10 minutes, Serves 4
Ingredients:
- 3/4 cup quick-cooking barley
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- kosher salt and black pepper
- 4 cups baby arugula
- 2 cups shredded leftover roasted turkey
- 1/2 cup dried cranberries
Directions:
Cook the barley according to the package directions, then drain it and rinse it under cold water to cool it off quickly.
Meanwhile, in a small bowl, whisk together the oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a large bowl, combine the barley, arugula, turkey, and cranberries. Drizzle the salad with the vinaigrette and toss it to combine. Serve immediately.