The feast is over, family’s gone home and your fridge is packed with Thanksgiving leftovers.
Instead of eating thanksgiving dinner on repeat, take all those leftovers and craft a delicious salad that’s perfect for snacking or lunch. Since all the cooking is done for you this recipe is quick and easy.
To our leftover turkey we’ve added hard boiled Pete and Gerry’s Organic Eggs, which come in a super convenient pack. Having organic, sustainably farmed hard boiled eggs on hand is a game changer for on-the-go snacking, packed lunches and quick recipes like this one. Knowing that these hard boiled eggs are carefully cleaned, cooked and packed to Pete and Gerry’s highest standards is a game changer when it comes to convenience foods.
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Completing our Thanksgiving egg salad is dried cranberries, walnuts, finely chopped fresh spinach and a bit of sage and rosemary. We’ve topped it with a light dressing to compliment the classic flavors.
Our favorite way to nosh this mixture is atop toasted sprouted grain bread, open-faced style.
If the family is sticking around for a few days after the feast is finished, you’ll have a creative lunch to serve the next day.
Find the full recipe at PeteandGerrys.com.
What do you do with your Thanksgiving Leftovers?
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