Thursday, February 11, 2016

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.

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