Salads aren’t just for summer. 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.If I didn’t have leftover turkey from Thanksgiving I would be disappointed. This year I didn’t cook the bird; my Mother-In-Law had the honors. (My job was to make my Turnip Mashed Potatoes and Pumpkin Custard with Spiced Whipped Cream). Fortunately my MIL shared her turkey leftovers, and I get to repurpose them today. Here’s simple meal numero uno.
Leftover turkey comes together with leaf lettuce, pomegranate arils and pears. I finished the salad with a pomegranate vinaigrette (sweetened lightly with honey to balance the flavors). The recipe is written as an entree for 2. If you do it the Panera way, (with a bowl of soup) you could feed four. However you do it, I hope you enjoy my fall inspired salad made with repurposed Thanksgiving turkey.
Pear Pomegranate Salad with Turkey
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
- Combine all ingredients in a small prep bowl. Whisk to combine. Set aside while assembling 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.
|Amount Per Serving||As Served|
|Calories 394kcal Calories from fat 162|
|% Daily Value|
|Total Fat 18g||28%|
|Saturated Fat 2g||10%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|