Ingredients

Preparation time 20 minutes

4 to 6 cups cooked turkey meat, cubed (about 1 pound)
2 ripe avocados, peeled, seeded, cubed
1 cup blue cheese, crumbled
1 jicama, peeled and cut in julienne-style pieces
1 orange, peeled and sliced
1 cup fresh raspberries or dried cranberries
1 pomegranate, peeled and cut into small kernels
10 cups mixed greens
Vinaigrette dressing (recipe follows)
6 tablespoons toasted walnut pieces

Place mixed greens on large serving platter or in large salad bowl. Combine turkey, avocado, cheese, jicama, orange, raspberries or cranberries and pomegranate and place on top of greens. Pour vinaigrette dressing over salad. Sprinkle top of salad with walnut pieces to serve. Makes 6 servings.

Vinaigrette Dressing

2 tablespoons minced shallot
1 small clove garlic, minced
2 tablespoons balsamic vinegar
3 tablespoons fresh orange juice
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup walnut oil

Directions

Whisk all ingredients except oil in large bow. Add oil in thin stream, whisking constantly. If dressing is prepared in advance, keep refrigerated in glass jar and shake well before using.