Did you eat too much stuffing and pumpkin pie this Thanksgiving? Here's a wonderful way to use up any of that leftover turkey if you're looking for a meal that will be filling yet light.
3slicescenter cut bacon(cooked and crumbled)
6ozcooked turkey breast
2cupscubes butternut squash(3/4 inch dice)
olive oil spray
black pepper(to taste)
3cupsspring mix lettuce
For the vinaigrette:
2tbspplus 1 tsp red wine vinegar
2tablespoonschopped red onion
Preheat the oven to 425F. Place the butternut on a large nonstick baking sheet, spray with oil, season with salt and pepper and bake 15 minutes, turn then cook an additional 10 minutes, or until tender. Let cool a few minutes.
Meanwhile combine the dressing ingredients in a small bowl and whisk.
Divide the lettuce between two plates, top each with half of the remaining ingredients and dressing.