Turkey and Sweet Potato Salad

To dress up this simple main dish salad, consider adding some warm sourdough rolls and a crisp, white wine. You'll have the elegance you crave without a lot of fuss or calories!
  • 3 T. red currant jelly
  • 1/2 c. chicken broth
  • 1 T. lemon juice
  • 1 T. olive oil
  • 1/2 tsp. dried rosemary, crushed
  • 1/4 tsp. coarse salt
  • 3 c. shredded, cooked turkey
  • 2 c. cooked, cubed sweet potato
  • 1 c. frozen corn kernels, thawed
  • 2 green onions, thinly sliced
  • 8 large lettuce leaves (choose your favorite variety)

To make the dressing, combine the jelly and broth in a small saucepan over medium heat. Whisk gently until the jelly has melted. Add the lemon juice, oil, rosemary and salt and whisk to combine. Remove from the heat.

In a large bowl, combine the turkey, sweet potato, corn and green onions. Pour the dressing over the mixture and toss until well coated. Place two lettuce leaves on each serving plate and spoon the salad over the leaves. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.