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This salad is a perfect use for leftover turkey or chicken.
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
¼ cup (60 mL) slivered almonds, toasted
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
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