Using Thanksgiving leftovers, fuse Thai and American cuisines to create a light, yet extra-tasty, lunch or dinner. Finish off the salads with a splash of fresh lime juice for added freshness.

Turkey-Cranberry Pad Thai Salads

For salad, whisk together vegetable oil, rice vinegar, sugar and crushed red pepper in medium bowl. Add Brussels sprouts, carrots, edamame and mini peppers; toss to coat. Set aside.

For pad Thai, cook noodles according to package directions for minimum amount of cook time; drain.

Meanwhile, whisk together cranberry sauce, water, peanut butter, soy sauce, lime juice, ginger paste and garlic paste in a small bowl until combined; set aside.

Heat oil in a large skillet over medium-high heat. Add turkey and green onions. Stir-fry for 1 to 2 minutes or until heated through and turkey begins to brown. Stir in cooked noodles. Add cranberry sauce mixture; toss to coat. Cook 1 to 2 minutes or until heated through.

To serve, divide pad Thai mixture among 4 shallow serving bowls; top with salad mixture. Garnish as desired. Serve with lime wedges, if desired.