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).
Turkey, Pear, and Pomegranate Salad with Cranberry-Chipotle Dressing
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Ingredients
- 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
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.
Recipe Notes
Nutrition Facts
Turkey, Pear, and Pomegranate Salad with Cranberry-Chipotle Dressing
Amount Per Serving
Calories 483
* Percent Daily Values are based on a 2000 calorie diet.
| 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 |
