Ask Jodi: Holiday Leftovers - Capital Area Food Bank
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Ask Jodi: Holiday Leftovers

By Jodi Balis December 21, 2012

The holidays come and go quickly, but it is the leftovers that linger in the fridge!
Chef Kate Sherwood joins us in the kitchen this week to provide tips on how to cook turkey and to demonstrate how to stretch holiday leftovers, which is at the core of Healthy Eating on a Budget.
On the menu today: a refreshing salad with chopped turkey, apple, dried cranberries, sunflower seeds, and a crunchy salad greens, dressed with homemade vinaigrette.

Healthy Eating on a Budget tips:

  • A salad is the perfect base for a meal, as many ingredients can be incorporated such as leftover meats chopped into chunks, dried fruits or nuts, chopped eggs, beans, shredded carrots, and on and on.
  • Dress your salad the affordable way, by shaking up kitchen staples such as oil, vinegar, mustard and sweetener together in a jar (Store bought salad dressing can cost $4.00!).
  • Substitute pear or another fruit instead of apple.
  • Double or triple the salad dressing recipe, and store in the fridge for later when you need it.

Crunchy Salad with Basic Vinaigrette


210 calories | 150mg sodium | 15g total fat (2g sat fat) | 17g carbs | 3g protein | 4g fiber per serving
Serves 4 | $5.40

1 apple
8 cups salad greens
¼ cup sunflower seeds
¼ cup dried cranberries
1 tsp. Dijon mustard
1 Tbs. red wine or cider vinegar
¼ tsp. salt
½ tsp. honey or brown sugar
3 Tbs. olive oil


Dice the apple. Put washed salad greens in a large bowl. Top with the apple, sunflower seeds and dried cranberries. For the dressing, whisk Dijon mustard, red wine vinegar, salt, honey and olive oil together until fully mixed. You can also put the dressing ingredients into a jar with a tight-fitting lid and shake. Put dressing on salad and mix.
Follow Jodi on her on Twitter at @TheRedLentil.