After a Thanksgiving meal, a salad is a welcome sight. This is a great way to use up leftover turkey from the big dinner.
- Prep Time
- 2 cups leftover cooked turkey meat, shredded
- 1 cup cashews
- 1 cup dried cranberries
- 2 teaspoons ground five-spice powder, optional
- 1 tablespoon honey
- 1 fresh red chile, seeded and finely chopped
- ½ bunch fresh cilantro (about 3 ounces)
- ½ bunch fresh mint leaves (about 3 ounces)
- 4 cups mixed salad greens, like chicory, arugula, and spinach
- 4 cups romaine luttuce
- 1 to 2 clementines, peeled and sectioned
- 1 clementine, juiced
- 1 lime, juiced
- ¼ cup pomegranate juice
- ½ red onion, peeled and coarsely grated
- ½ cup extra virgin olive oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1½-inch fresh ginger, pealed and coarsely grated
1. Combine turkey, nuts, cranberries, and five spice powder in a sauté pan. Cook over medium heat for 5 minutes.
2. Add honey and chile. Cook over high heat until turkey is crispy, 3 minutes.
3. Combine cilantro, mint, salad greens, and romaine in large bowl.
4. Drizzle 1 cup of dressing over the salad. Add half of turkey mixture on salad, and toss.
5. Transfer salad to serving bowl or platter. Spoon remaining turkey mixture and clementine sections over the top, and drizzle more dressing. Reserve remaining dressing for another use.
1. Combine juices and onion. Add olive oil, soy sauce, sesame oil, and ginger. Whisk until well combined.