- 2 cups Taylor Farms Organic Arugula
- 3 oz leftover turkey breast, shredded
- ⅓ cup stuffing, toasted
- 3 tablespoons cranberry sauce
- ⅓ cup pecans
- 1 apple, sliced
- ⅓ cup fresh cranberries
- balsamic vinegar drizzle
- Preheat oven to 350 degrees.
- Toast stuffing until crispy on the edges.
- Top arugula with turkey, stuffing, pecans, apple, and cranberries.
- Drizzle with cranberry sauce and a drizzle of balsamic vinegar.
Recipe courtesy of the College Housewife.