Turkey-Apple Salad with Pomegranate Vinaigrette
3 oz cooked skinless light turkey meat, shredded
1 medium stalk of celery, chopped
1 medium fresh apple, cored and thinly sliced
1/4 seedless raisins
1 TB pomegranate vinegar
1 tsp extra virgin olive oil
1/4 tsp ground coriander
1/8 tsp sea salt, ground
1/8 tsp freshly ground black pepper
2 cups romaine lettuce, torn
1/8 cup fresh dill, torn and tossed with romaine
1/4 cup thinly sliced green onion
In a large bowl, combine turkey, celery, apple, raisins and green onion and toss. In a small bowl, whisk together vinegar, oil, coriander, salt and pepper. Add dressing to turkey mixture, toss to combine. Top lettuce with turkey mixture. Makes 1 serving.
This was a huge salad and very filing at 10 points for lunch.
Leftover turkey doesn't have to be gobbed with mayo to be yummy!
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