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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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We came up with this delicious salad trying to use up leftover turkey after Thanksgiving. We think you'll love it, too! âNancy Prewitt, Beaverton, Oregon Ingredients:
1 package (5 ounces) spring mix salad greens |
2 cups cubed cooked turkey breast |
1 medium pear, peeled and sliced |
1/2 medium ripe avocado, peeled and cubed |
1/4 cup pomegranate seeds |
1/4 small red onion, thinly sliced |
dressing: |
3 tablespoons cider vinegar |
2 tablespoons olive oil |
2 tablespoons honey |
1/2 teaspoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
toppings: |
1/4 cup crumbled blue cheese |
1/4 cup honey-roasted sliced almonds |
Directions:
1. Divide spring mix between two plates. Top with turkey, pear, avocado, pomegranate seeds and onion.
2. Whisk the dressing ingredients; drizzle over salads. Sprinkle with cheese and almonds. Serve immediately. Yield: 2 servings.
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