There is just something about the holidays that makes me crave a good salad. Could be the sweets, or maybe the salty food or perhaps the extra glass of wine at the family party…
Thankfully, several leafy greens are still in season as are many fruits. Pull them together with the left-over turkey or ham and voila – awesome salad with minimal effort and cost. Because my family food allergies are many, store bought dressings just don’t work. So my amazing husband whipped up a good dressing to top it off.
This is another one of those recipes that you don’t need to over-think.. just chop it up, toss with a dressing and enjoy!
Here is what I had on hand and some possible alternatives:
1 Bosc pear diced (any variety will work)
1 Fuji apple diced (any variety will work)
1 small package of baby spinach or arugula (arugula is my favorite option for the peppery flavor, but spinach is what I had on hand)
1½ – 2 cups chopped turkey (chicken or ham will work as well)
Chop the apple and pear into pieces.
Peal the seeds out of the pomegranate. This step takes some time… but worth it! I find it easiest to cut the head and heal then only cutting the skin, quarter the pomegranate. Peel the quarters apart and pop the seeds. Be sure to leave the white tissue… its bitter. Check out this link for detailed instructions.
Whisk together the following ingredients and toss with salad.
¼ cup Vegenaise (or mayo if your allowed)
1 ½ TBSP balsamic vinegar
1 tsp red wine vinegar
dash Chipotle pepper (chili pepper is a good substitute)
¼ tsp of salt
¼ tsp of ground pepper
Note: Vegenaise has soy. If this is a problem, use olive oil in its place and double your vinegar.
Don’t be afraid to substitute or omit ingredients. Use this as a base and get creative!