Asian Turkey Salad

• 2 cups leftover cooked turkey meat shredded
• 1 cup cashew nuts
• 1 cup dried cranberries
• 2 teaspoons ground five-spice powder optional
• 1 tablespoon honey
• 1 fresh red chile seeded and finely chopped
• .5 bunch fresh cilantro
• .5 bunch fresh mint leaves
• 4 cups mixed salad greens chicory, arugula, spinach
• 4 cups romaine luttuce
• 1-2 clementines peeled and sectioned

Dressing

• 1 clementine juiced
• 1 lime juiced
• .25 cup pomegranate juice
• .5 red onion peeled and coarsely grated
• .5 cup extra-virgin olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 .5 inch fresh gingeroot pealed and coarsely grated

Combine turkey, nuts, cranberries, and five spice powder in a skillet. Cook over medium heat for 5 minutes. Add honey and chile; cook over high heat until turkey is crispy, about 3 minutes. Combine cilantro, mint, salad greens, and romaine in large bowl. To prepare the dressing, combine juices and onion. Add olive oil, soy sauce, sesame oil, and gingeroot. Whisk until well combined. Makes about 2 cups of dressings. Drizzle 1 cup of the dressing over the salad and toss. Toss half of the turkey mixture with the salad and transfer to a platter. Spoon remaining turkey mixture and clementine sections over the top of the salad and add another drizzle of dressing. Reserve remaining dressing for another use.