Prep tip: Substitute dried cranberries or cherries for the pomegranate seeds for extra convenience. Ingredient tip: One 7-ounce can chipotle peppers in adobo sauce contains eight to ten peppers; you only need 11/2 peppers for this recipe. Use leftovers to add a smoky, spicy element to dressings or sauces (try them puréed into enchilada sauce).
Recipe Yield:
4 servings
Recipe Calories:
483
Recipe Ingredient Details:
1/4 cup olive oil
1 1/2 large chipotle peppers in adobo sauce, seeded
1/2 cup cranberry sauce (whole berry or puréed)
1-2 tablespoons apple juice
Pinch of salt
6 cups mixed lettuce greens
2 cups chopped cooked turkey breast meat
1 small red onion, thinly sliced
1/2 cup toasted pecans, coarsely chopped
1/2 cup crumbled feta cheese
1 large ripe but firm pear, cubed
1/2 cups pomegranate seeds (about 1 large pomegranate)
Recipe Instructions:
In a blender, combine olive oil, chipotle peppers, cranberry sauce, and salt. Purée until smooth, adding apple juice as needed to thin. (Makes about 2/3 cup.)
In a large salad bowl, combine greens, turkey, onion, pecans, and feta cheese. Drizzle just enough dressing over salad to lightly coat, and toss gently to mix. (Refrigerate additional dressing in a tightly sealed glass jar.) Divide salad among four plates; top each with pear and pomegranate seeds, and serve immediately.
Thu, 2012-06-28 18:43
