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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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! Ingredients:
2 packages (5 ounces each) spring mix salad greens |
4 cups cubed cooked turkey breast |
2 medium pears, sliced |
1 medium ripe avocado, peeled and cubed |
1/2 cup pomegranate seeds |
1/2 small red onion, thinly sliced |
dressing: |
6 tablespoons cider vinegar |
1/4 cup olive oil |
3 tablespoons honey |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
toppings: |
1/2 cup crumbled blue cheese |
1/2 cup honey-roasted sliced almonds |
Directions:
1. Divide spring mix among six plates. Layer with turkey, pears, avocado, pomegranate seeds and onion.
2. Whisk the dressing ingredients; drizzle over salads. Sprinkle with cheese and almonds. Yield: 6 servings.
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