Pulled Turkey & Lentil Salad with Cranberry Vinaigrette – Lentils.org

Pulled Turkey & Lentil Salad with Cranberry Vinaigrette

  By lentilsorg    

July 17, 2015

.0 0

This salad is a perfect use for leftover turkey or chicken.

  • Prep: 15 Minutes
  • Cook: 30 Minutes

  • 15 Minutes

    30 Minutes

    45 Minutes

  • Yields: 4-6
Full-screen

Directions

  1. FOR the vinaigrette: place all of the ingredients in a blender and puree until smooth.
  2. TOSS the salad ingredients together with the prepared dressing and season to taste with salt and ground black pepper.
  3. GARNISH with toasted almonds.

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

close full screen
00:00

Nutrition Facts

Serving Size1 cup (250 mL)
Calories370
Sodium480 mg
Potassium276 mg
Protein22 g
Cholesterol40 mg
Sugar17 g
Total Fat18 g
Saturated Fat2 g
Total Carbohydrates31 g
Dietary Fiber7 g