We created this delicious salad while using up leftover turkey after Thanksgiving. Sometimes it’s enough for a whole meal.
—NANCY PREWITT BEAVERTON, OR
START TO FINISH: 25 MIN. • MAKES: 2 SERVINGS
1 package (5 ounces) spring mix salad greens
2 cups cubed cooked turkey breast
1 medium pear, 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
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.
NUTRITION FACTS 1 serving equals 673 cal., 34 g fat (7 g sat. fat), 133 mg chol., 824 mg sodium, 43 g carb. (32 g sugars, 7 g fiber), 51 g pro.