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Entree: Turkey Salad w/ Pine Nuts, Grapefruit & Avacado

Source of Recipe

The Oregonian


List of Ingredients

1 green onion, minced
1/4 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon honey
2 tablespoons dark sesame oil
Dash of cayenne pepper
1/2 cup canola or other vegetable oil
1 avocado
Juice of 1/2 lemon
1 head butter lettuce (torn into about 8 cups bite-size pieces)
1 large grapefruit, sectioned (about 1 cup)
1 cup shredded cooked turkey
2 tablespoons pine nuts
Crusty bread



Recipe

In a food processor, combine minced green onion, soy sauce, vinegar, honey, sesame oil and cayenne. With machine running, pour in oil. Set aside.

Slice avocado into wedges and sprinkle with lemon juice to prevent discoloration. Place lettuce in a salad bowl. Whisk dressing and toss lettuce with enough dressing to moisten. (Leftover dressing can be refrigerated for up to 4 days.) Top with grapefruit, turkey, avocado slices and pine nuts. Serve with crusty bread.