Left Over Turkey Salad with Pomegranate and Dairy-Free Ranch
This super easy leftover turkey salad with pomegranate and dairy-free ranch is the perfect post-Thanksgiving dish! This light romaine salad perfectly complements the savory flavors of your leftover turkey. Don’t let your Thanksgiving dinner go to waste - there are so many ways to make fresh meals out of your leftovers!
Servings: 2
Calories: 631kcal
Equipment
- whisk
- salad bowl
- mixing spoon
- garlic press
- Lemon squeezer
Ingredients
- 2 cups turkey, cooked & chopped
- 8 oz romaine lettuce, chopped
- ½ cup pomegranate seeds
- 1 Tbsp red onion, chopped
- 2 Tbsp dried cranberries
- 2 Tbsp red bell pepper, chopped
Dairy-Free Ranch
- ½ cup mayonnaise
- 1 Tbsp fresh dill, chopped
- 1 tsp chives
- 1 clove garlic, minced
- 1 tsp lemon juice, freshly squeezed
- 3 Tbsp almond milk
Instructions
- Whisk together dressing ingredients and set aside. (Dairy-Free Ranch can stand in refrigerator for up to 4 days sealed.)½ cup mayonnaise, 1 Tbsp fresh dill,, 1 tsp chives, 1 clove garlic,, 1 tsp lemon juice,, 3 Tbsp almond milk
- Combine cooked + chopped turkey, romaine lettuce, pomegranate, red onion, cranberries, and bell pepper in a salad bowl.2 cups turkey,, 8 oz romaine lettuce,, ½ cup pomegranate seeds, 1 Tbsp red onion,, 2 Tbsp dried cranberries, 2 Tbsp red bell pepper,
- When ready to serve, mix salad with ranch dressing.
Notes
- Ranch can be made ahead of time, and stored in an airtight container in the fridge until ready to serve the salad.
- Romaine lettuce also be substituted for arugula or other mixed greens.
- Don't mix the salad until ready to eat.
Nutrition
Calories: 631kcal | Carbohydrates: 26g | Protein: 25g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 508mg | Potassium: 657mg | Fiber: 5g | Sugar: 19g | Vitamin A: 10298IU | Vitamin C: 23mg | Calcium: 91mg | Iron: 2mg