Roast Veg Packed Salad (LC)
Ingredients
- 100-150g cooked Christmas meat (turkey, ham or vegetarian alternative)
- 150g leftover cooked vegetables (Brussel sprouts, carrots, parsnips, cabbage, broccoli)
- 2 large handfuls of rocket (or kale, rinsed, dried, stems removed, leaves thinly sliced)
- 50g walnuts or pecans, chopped
- 25g dried cranberries
Balsamic Dressing:
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 tsp extra virgin olive oil
- Black pepper, for seasoning
Instructions
Preheat the oven or air fryer to 180°C.
Add the Christmas meat and leftover vegetables to a baking tray or the airfryer basket and heat until warmed through.
While the meat and vegetables are heating, whisk together the dressing ingredients in a small bowl or jar.
Place the rocket (or kale) into a serving bowl, then top with the heated meat and vegetables.
Drizzle over the dressing and toss gently to combine.
Sprinkle over the chopped nuts and dried cranberries. Serve immediately.