Use your Thanksgiving leftovers to make a hearty salad. Cut cornbread dressing into cubes and toast for croutons, and top mixed greens with leftover turkey and cranberry sauce.
Cut cold cornbread dressing into 1-inch cubes; place on a lightly greased aluminum foil-lined baking sheet. Broil dressing cubes 6 inches from heat 3 to 4 minutes or until golden. Remove from oven, and turn dressing cubes onto other side; broil 2 to 3 more minutes or until golden. Serve these croutons over a bed of mixed baby greens with leftover turkey and cranberry sauce. Drizzle with bottled olive oil-and-vinegar dressing, and sprinkle with salt and pepper to taste.