Mixed Greens and Roast Duck Salads with Lemon-Cream Dressing
Salads are a great way to use up leftover roasted meat. This recipe calls for cooked duck meat, but chicken or turkey breast will work just as well.
The salad comes together with a few simple ingredients that complement each other in taste and texture. Mixed lettuces, juicy, fresh orange, and crunchy pistachios are drizzled with a creamy, lemony dressing slightly sweetened with evaporated milk for a tasty finish.
Note: To remove the peel and pith from the orange, cut about 1/4-inch slices from the ends so that it will stand flat on a cutting board. Use a sharp paring knife to cut strips from top to bottom, slicing through the white pith to the orange flesh. Now you’re ready to section the orange by running the knife blade along the membranes separating the sections and gently puling them apart.