Pear Pomegranate Salad with Turkey
This luncheon salad, made with turkey leftover from Thanksgiving, is a terrific way to enjoy the bounty of produce abundant in North America in November.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
Ingredients
for the pomegranate vinaigrette
- 1/2 teaspoon salt
- 2 Tablespoons pomegranate juice
- 2 Talbespoons white balsamic vinegar
- 2 teaspoons honey
- 2 Tablespoons canola oil
for the salad
- 4 cups green leaf lettuce
- 1 pear, sliced
- 4 tablespoons pomegranate arils
- 6 oz. cooked turkey or chicken
Instructions
for the pomegranate vinaigrette
- Combine all ingredients in a small prep bowl. Whisk to combine. Set aside while assembling salad.
for the salad
1. Divide lettuce between two plates. Top with sliced pears, pomegranate arils, and turkey.
2. Drizzle each salad with equal amounts of pomegranate vinaigrette. Serve immediately.