Asian Turkey Salad

By cmschnettler

Ingredients

• — Salad:
• 2 cups leftover turkey meat
• 1 cup handful cashew nuts
• 1 cup dried cranberries
• 2 teaspoons ground five-spice powder (optional)
• 1 tablespoon honey
• 1 fresh red chile, seeded and finely chopped
• 1/2 bunch fresh mint leaves
• 1/2 bunch fresh cilantro leaves
• 4 cups mixed salad greens such as chicory, arugula, spinach, watercress
• 4 cups romaine
• Sections from 1 to 2 clementines
• — Dressing:
• Juice of 1 clementine
• Juice of 1 lime
• 1/4 cup pomegranate juice
• 1/2 red onion, peeled and coarsely grated
• 1/2 cup extra-virgin olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 (1/2-inch) piece fresh ginger, peeled and coarsely grated

Preparation

Step 1

Combine turkey, nuts, cranberries and five-spice powder in a skillet; cook over medium heat 5 minutes. Add honey and chile; cook over high heat until turkey is crispy, about 3 minutes.
Combine cilantro, mint, salad greens and romaine in a large bowl.
To prepare the dressing, combine juices and onion. Add olive oil, soy sauce, sesame oil and ginger. Whisk until well combined. Makes about 2 cups dressing.
Drizzle 1 cup dressing over salad and toss. Toss half of the turkey mixture with the salad and transfer to a platter.
Spoon remaining turkey mixture and clementine sections over the top of the salad and add another drizzle of dressing. (Reserve remaining dressing for another use.)