Every once in a while during the Festive Season it can be nice to have a salad around – good with cold leftovers, counter balance to rich food. If you have a buffet it can be added to the mix. Or some people serve it as one of the courses during a more formal event. And, best thing is that it can be made in advance.
I blended together chopped lettuce (a nice crisp Romaine), good handful of dried cranberries, a little bit of finely chopped red onion, chopped walnuts and thin green beans (cooked ‘al dente’ and cut into small pieces). Dressing was a honey mustard dressing (1 tbsp. runny honey, 1 tbsp. Dijon mustard, 1 tbsp. extra virgin olive oil and 1/2 tbsp. apple cider vinegar
If you have leftover turkey you can add it into the mix.