Turkey Salad with Pear Dressing

Name: Turkey Salad with Pear Dressing
Prep time: 25 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon honey; 1/4 teaspoon salt; 1/4 teaspoon ground ginger; 2 medium ripe pears, divided; SALAD:; 8 cups fresh arugula or baby spinach; 2 cups cubed cooked turkey; 1/2 cup pomegranate seeds; 1/4 cup chopped pecans, toasted; 1/4 cup dried cranberries; 2 green onions, sliced; Coarsely ground pepper

This salad is perfect for using up leftover turkey, chicken or deli meat. Anjou pears are such a great winter fruit. —Nancy Heishman, Las Vegas, Nevada

Ingredients

3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 medium ripe pears, divided
SALAD:
8 cups fresh arugula or baby spinach
2 cups cubed cooked turkey
1/2 cup pomegranate seeds
1/4 cup chopped pecans, toasted
1/4 cup dried cranberries
2 green onions, sliced
Coarsely ground pepper

Directions

For dressing, place the first five ingredients in a blender. Peel, halve and core one pear; add to blender. Cover and process until smooth.
Peel, core and thinly slice remaining pear. Divide arugula among four plates; top with turkey, sliced pear, pomegranate seeds, pecans, cranberries and green onions. Drizzle with dressing; sprinkle with pepper. Serve immediately.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 serving: 364 calories, 18g fat (3g saturated fat), 71mg cholesterol, 232mg sodium, 31g carbohydrate (22g sugars, 5g fiber), 23g protein. Diabetic exchanges: 3 lean meat, 3 fat, 2 vegetable, 1/2 fruit.

Originally published as Turkey-Pear Arugala Salad with Pear Vinegarette in Country Woman February/March 2016