Turkey Salad, February 10, 2016

Last night, I made Lady Food for dinner. I did a turkey salad with pomegranate arils and a beautiful pink fruit soup. With bread and a green salad, this is a really easy and tasty meal. Jeannene didn't love the soup, so she heated a bowl of this soup, which earned a 9 out of 10 on her food scale, left over from Monday night.

Turkey Salad

About 4 c. diced turkey (I buy a chunk from the deli & chop it)

3 stalks celery, chopped

Seeds of 1 pomegranate (or 1 container of them)

1/2 c. slivered almonds

2 tbsp. cream

Enough mayo to hold it all together

Salt and pepper

Gently mix turkey, celery, pom seeds, & almonds. Add the rest and mix. This is good on its own or for sandwiches. Serves 4. 

Pink Soup

10 oz. frozen raspberries

10 oz. frozen strawberries

2 1/2 c. buttermilk

4 oz. Greek yogurt

1/2 c. honey

A splash of white peach syrup (optional)

A splash of Toasted Marshmallow syrup (optional)

Toss everything in a food processor and purée smooth. Serves 6.