It doesn't happen very often, but occasionally leftovers turn out better than the original meal. Take the turkey breast I roasted for a little Thanksgiving in May dinner last week--the mashed potatoes wound up gluey, the stuffing was Stovetop top and since I forgot to stick the can in the fridge, the cranberries were both store-bought and warm. Blech.
Faced with half a turkey breast and six starving people the following night, I quickly whisked together a garlicky vinaigrette and threw in a bunch of vegetables from the freezer and the crisper drawer. It was seriously good.
Turkey Salad with Pasta and Garlic
1 box mezzi rigatoni, cooked according to package directions
4 cups cooked, cubed turkey or chicken or what have you
1 pint grape tomatoes, halved
1 cup frozen green beans, thawed and chopped into 1 inch lengths
1 cup frozen peas, thawed
2 sweet bell peppers, seeded and cut into 1/2 inch cubes
Romaine or iceberg lettuce, for stretching this out.
1 cup Quick Vinaigrette, as follows:
2 cloves garlic, or more, minced
1/2 teaspoon kosher salt
lots of fresh ground pepper
1 teaspoon Dijon mustard
1 teaspoon sugar
1/3 cup red wine vinegar
2/3 cup olive oil
Whisk together all but the oil until well combined. Slowly dribble in the oil, whisking continuously. Taste and add more vinegar or sugar, as needed to achieve a nice bold taste.
Toss the salad ingredients together. Add 3/4 of the dressing and toss again. Add more dressing if salad seems a little dry.
Toss again and shave a little Parmesan over the top -- and by shave I mean sprinkle and by Parmesan I mean the curiously never needs to be refrigerated Lowell cheese in the green can.
It ain't called Frugal Feasts for nothing...