Turkey, Pear, and Pomegranate Salad with Cranberry-Chipotle Dressing
Lisa Turner | Delicious Living- Serves: 4 people
- Calories per serving: 483
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).
Directions
- 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.
| Nutrition Facts Per Serving: |
| Calories: 483 calories |
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| % fat calories: 52 |
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| Fat: 28g |
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| Saturated Fat: 6g |
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| Cholesterol: 77mg |
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| Protein: 27g |
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| Carbohydrate: 33g |
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| Fiber: 5g |
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| Sodium: 295mg |
