The Crisper Whisperer: Turkey Salad With Pomegranate And Pistachios Recipe

• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 shallot or a bit of red onion, minced
• Salt and pepper to taste
• 4 cups baby arugula or other bitter salad greens, washed and dried
• 3 cups cooked, shredded turkey meat (or chicken)
• 1/2 cup pomegranate seeds
• 1 stalk celery, diced
• 1/4 cup shelled pistachios
• 2 tablespoons minced flat-leaf parsley

1. In a small bowl, whisk together the olive oil, vinegar, red onion and salt and pepper. Place the arugula or greens in a medium bowl. Spoon one or two Tablespoons of the dressing over the greens and toss to coat lightly. Divide the greens among four plates.
2. Combine the turkey, pomegranate seeds, celery, pistachios and parsley in the same bowl used for the greens. Pour in the remaining dressing along with an extra sprinkle of salt and pepper and toss to coat. Place some of the turkey salad over the greens on each plate and serve.

extra virgin olive oil, red wine vinegar, shallot, salt, baby arugula, turkey meat, pomegranate seeds, celery, pistachios, flatleaf parsley

Taken from www.seriouseats.com/recipes/2009/12/the-crisper-whisperer-turkey-salad-with-pomeg.html (may not work)