Turkey Curry Salad

  

This is a flavorful and healthy dish, perfect to get you back on track after the Thanksgiving holiday. If you don’t have turkey, chicken can always be substituted. This is great between bread slices or a top some greens. Best of all, it makes enough for lunch for a large crowd or for a quick weekday lunch.

Ingredinets:
1 tsp olive oil
1/2 chopped onion
1 tbsp curry powder
1 lb cooked, boneless, skinless chicken or turkey breasts, cut into 1/2-inch cubes
1/4 tsp salt
Black pepper
1/4 c Greek yogurt
1/4 tsp ground cinnamon
3/4 c dried cranberries
1 large sweet apple, finely chopped
1/4 c silvered almonds
1/4 c chopped cilantro
1/4 c scallions, chopped

In a small skillet heat the oil over medium low heat, add onions and curry and cook until the onions are softened, about 10 minutes. Set aside to cool.

Combine all ingredients in a large bowl. Chill for at least an hour before serving.

Serve with lettuce of bread.

Serves 6 – 8.

Artichoke and Avocado Salad

  
This simple yet elegant salad was inspired by Patricia Wells. It is satisfying enough to enjoy for a meatless main.

Ingredients:
1 10 oz bag frozen artichoke hearts, defrosted
1 avocado, sliced thin
1/4 c basil, sliced thin
2 TBSP toasted pine nuts
Shaved parmesan
Olive oil
Salt and pepper
Aleppo pepper

In a large skilled heat 1 TBSP olive oil over medium high heat. Add artichokes and cook until nicely browned, about 10 minutes. 

Divide among plates, top with avocado slices, basil, pine nuts, cheese, salt and peppers and a drizzle of olive oil.

Serves 2 – 4.