Elizabeth Cecil
Stuffing salad still counts as salad, right?
Recipe information
Yield
6 Servings
Ingredients
4 cups (firmly packed) leftover stuffing, torn into bite-size pieces
½ cup pecans
¼ cup fresh grapefruit juice
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon honey
1 red or white endive, cut in half crosswise, leaves separated
1 small Treviso radicchio or any other chicory, cored, torn into 2-inch pieces
1 sweet-tart apple (such as Pink Lady), cored, halved, thinly sliced crosswise
1 small beet, any color, peeled, very thinly sliced crosswise
Kosher salt
Olive oil (for drizzling)
Preparation
Step 1
Preheat oven to 400°. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25–35 minutes.
Step 2
Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.
Step 3
Whisk grapefruit juice, vinegar, and honey in a large bowl. Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine. Drizzle salad with oil and add stuffing croutons; toss again to combine.
Nutrition Per Serving
Calories (kcal) 240 Fat (g) 9 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 34 Dietary Fiber (g) 7 Total Sugars (g) 8 Protein (g) 6 Sodium (mg) 390
