- 1 pound cooked turkey meat, cubed
- 2 ripe Hass avocados, peeled, pitted and cubed
- 1 cup blue cheese, crumbled
- 1 jicama, peeled and cut in julienne style pieces
- 1 cup orange, peeled and sliced
- 1 cup fresh raspberries, or dried cranberries
- 1 cup pomegranate, peeled and cut into small kernels
- 10 cups mixed greens
- Vinaigrette dressing (recipe follows)
- 6 tablespoons Toasted walnut pieces
- Vinaigrette dressing:
- 2 tablespoons minced shallots
- 1 small clove garlic, minced
- 2 tablespoons balsamic vinegar
- 3 tablespoons fresh orange juice
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 tablespoon salt
- 1/4 teaspoon freshly ground pepper
- 3/4 cup walnut oil
- Place mixed greens on large serving platter or in large salad bowl.
- Combine turkey, avocado, cheese, jicama, orange, raspberries/cranberries and pomegranate, and place on top of greens.
- Pour vinaigrette dressing over salad. Sprinkle top of salad with walnut pieces to serve.
- Vinaigrette: Whisk all ingredients except oil in large bowl. Add oil in thin stream, whisking constantly.