A great use for leftover Thanksgiving turkey, try this salad with pineapple, apples, pomegranates, and almonds. This is great year-round, and you may substitute cooked chicken, if you wish.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 cup pineapple bits, drained
- 3 cups diced cooked turkey
- 1 cup celery, sliced on the slant
- 1 cup diced apples (Rome, Winesap, or any red-skinned variety)
- 1/2 cup pomegranate seeds
- 1/2 cup toasted slivered almonds
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup pineapple juice
Preparation:
Toss pineapple in large bowl with turkey, celery, apples, pomegranates seeds, and almonds.
In separate bowl, combine mayonnaise, sour cream, and pineapple juice. Toss dressing with turkey mix in the larger bowl. Garnish with additional pomegranate seeds and toasted almonds.
Yield: 8 servings
Recipe Source: The Thanksgiving Book by Jerome Agel and Jason Shulman (Dell Publishing)
Reprinted with permission.
In separate bowl, combine mayonnaise, sour cream, and pineapple juice. Toss dressing with turkey mix in the larger bowl. Garnish with additional pomegranate seeds and toasted almonds.
Yield: 8 servings
Recipe Source: The Thanksgiving Book by Jerome Agel and Jason Shulman (Dell Publishing)
Reprinted with permission.
