Pulled Turkey & Lentil Salad with Cranberry Vinaigrette

Ingredients

• Salad
• 1 cup (250 mL) pulled cooked turkey breast or thigh, skin and bones removed
• 1 cup (250 mL) cooked or canned green lentils, drained and rinsed
• ½ cup (125 mL) dried cranberries
• 3 cups (750 mL) baby spinach, sliced
• 1 cup (250 mL) endives, sliced
• Garnish
• ¼ cup (60 mL) slivered almonds, toasted
• Vinaigrette
• 1⁄3 cup (80 mL) cranberries, fresh or frozen
• 2 Tbsp (30 mL) cider vinegar
• 1 Tbsp (15 mL) honey
• 1 tsp (5 mL) thyme, chopped
• salt and ground black pepper, to taste
• 3 Tbsp (45 mL) canola oil