Warm Potato and Turkey Salad

The day after Thanksgiving, I always wake up ready for some lighter fare…

Harry and Auggie appreciating the salad

You have to do something with leftovers, right? I like the idea of a salad supper on the Day After, and this one uses the leftover turkey. It has asparagus and baby spinach, and lovely little potatoes coated in a mustard-honey dressing. And you’ll feel righteous for using up the turkey! Did you ever notice how leftover turkey recipes are usually kind of unappealing? This one is really good, and it won’t take much time to assemble after a hard day of slogging through the stores. I recommend using the white meat of the turkey only.

Serves: 4
Prep time: 45 minutes

Ingredients

¼ pound bacon, cut into small pieces2 tablespoons olive oil
1 pound fingerling potatoes, scrubbed but not cut up
8 ounces asparagus tips
8 ounces white-meat turkey, cut into cubes
2 cups baby spinach, washed and patted dry
4 tablespoons mustard and honey dressing

For the dressing:

Directions

1 1/2 teaspoons French mustard
1 tablespoon honey
1 clove garlic, minced
2 tablespoons sherry vinegar
1/2 teaspoon salt
Pepper to taste
1/3 cup olive oil
Put the mustard, honey, garlic, vinegar, salt and pepper in a bowl.
Slowly whisk in the oil.
Drizzle over the ingredients.

For the turkey salad:

Directions

In a large frying pan, cook the bacon pieces until crisp, 3-4 minutes.
Remove bacon and set aside.
Clean pan and heat olive oil in the pan.
Add potatoes and cook at medium-low heat for thirty minutes or until tender.
Season with salt and pepper.
Boil the asparagus tips in salted water until tender, and drain and run under cold water to stop the cooking.
Cut the turkey into small cubes.
Put spinach in a serving bowl, add the bacon, asparagus, turkey and hot potatoes.
Add dressing and mix. Serve immediately.