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| Turkey, Pear, and Pomegranate Salad with Cranberry-Chipotle Dressing November, 2007 Serves 4 / Prep tip: Substitute dried cranberries or cherries for the pomegranate seeds for extra convenience. Ingredient tip: One 7-ounce can chipotle peppers in adobo sauce contains eight to ten peppers; you only need 1 1/2 peppers for this recipe. Use leftovers to add a smoky, spicy element to dressings or sauces (try them puréed into enchilada sauce). 1/4 cup olive oil 1 1/2 large chipotle peppers in adobo sauce, seeded 1/2 cup cranberry sauce (whole berry or puréed) 1-2 tablespoons apple juice Pinch of salt 6 cups mixed lettuce greens 2 cups chopped cooked turkey breast meat 1 small red onion, thinly sliced 1/2 cup toasted pecans, coarsely chopped 1/2 cup crumbled feta cheese 1 large ripe but firm pear, cubed 1/2 cup pomegranate seeds (about 1 large pomegranate) 1. In a blender, combine olive oil, chipotle peppers, cranberry sauce, and salt. Purée until smooth, adding apple juice as needed to thin. (Makes about 2/3 cup.) 2. In a large salad bowl, combine greens, turkey, onion, pecans, and feta cheese. Drizzle just enough dressing over salad to lightly coat, and toss gently to mix. (Refrigerate additional dressing in a tightly sealed glass jar.) Divide salad among four plates; top each with pear and pomegranate seeds, and serve immediately. PER SERVING: 483 cal, 52% fat cal, 28g fat, 6g sat fat, 77mg chol, 27g protein, 33g carb, 5g fiber, 295mg sodium |