Preparation time: 20 min

If you’re facing the dilemma of finding use for holiday turkey leftovers, this is and intriguing answer. You can also use some of your cooked dinner vegetables, chilled, in place of those called for in this recipe.

For 4 servings you will need:
1 bunch salad greens (endive, romaine, leaf lettuce, or Boston lettuce)
2 cups cooked turkey or chicken cut into julienne strips
1 medium potato, cooked, peeled and cut into ½-inch chunks
½ cup-mandarin orange section
1 cup-sliced cucumber
1 cup sliced fresh mushrooms Radish slices
Cranberry Dressing:
¾ cup whole cranberry sauce
¾ cup mayonnaise
1/8 tsp. ground cinnamon or nutmeg

Preparation:
1) Line a large serving platter or bowl with desired salad greens.
2) Arrange turkey of chicken, along with potato pieces, mandarin oranges, cucumber, and mushrooms over greens.
3) Garnish salad with radish slices.
To prepare dressing, place the cranberry sauce, mayonnaise and cinnamon or nutmeg in a blender container or food processor bowl. Cover and blend until dressing is smooth,
4) Pass dressing with salad.

Good served with: Warmed sourdough bread or crispy breadsticks, a dry white wine, if desired, or iced tea. Try baked apples for dessert