Roast turkey and pomegranate salad
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300g italian salad
1 medium onion
3 tbsp mint, chopped
2 cups turkey, cut into cubes
seeds from 1 pomegranate
4 tbsp pumpkin seeds or pine nuts
6-7 tbsp extra virgin olive oil
2 tbsp sherry or balsamic vinegar
3 tbsp fresh orange juice
1 tbsp honey
salt and freshly ground pepper
Wash and drain the salad, and place it in a salad bowl. Roast the pine nuts or pumpkin seeds in a nonstick pan, and let them cool on absorbent paper.
Slice the onion and mix with the salad and mint. Add the turkey, sprinkle with the pomegranate seeds and pine nuts or pumpkin seeds.
In a food processor or shaker, mix the olive oil, vinegar, orange juice, honey, salt, and pepper. Pour over the salad and serve.
Nice recipe for turkey left over from Thanksgiving or Christmas