We came up with this delicious salad trying to use up leftover turkey after Thanksgiving. We think you'll love it, too! —Nancy Prewitt, Beaverton, Oregon
Ingredients
- 6 tablespoons cider vinegar
- 1/4 cup olive oil
- 3 tablespoons honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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
- 1/2 cup crumbled blue cheese
- 1/2 cup honey-roasted sliced almonds
Directions
- In a large bowl, whisk the first 6 ingredients. Add the greens, turkey, pears, avocado, pomegranate seeds and red onion; toss to coat. Sprinkle with cheese and almonds. Serve immediately.
