Ever since meeting my husband ten years ago, I have had to adopt spontaneity as a lifestyle. We rarely plan in advance for trips or events. For example, if you ask me what I am doing for Thanksgiving, I would say that I have no idea. As a natural born planner, it took me a while to embrace this change in how I approached life. I am adapting, though; for example, after moving 12 times in 10 years, I have learned to pack the house in a week, and unpack in four days. Now that kids are all in school, we can’t just pick up and move so easily, but we still manage to make spur-of-the-moment decisions to take a trip or attend an event on weekends—especially now that my husband switched to a four day work week. For me, this strikes the perfect balance of predictability with unexpected fun and adventure.
This next salad I have been experiencing with lately. I knew I wanted and needed to make a turkey salad. For those moments when there is turkey left after Thanksgiving dinner, and sometimes just seats there in the refrigerator to dry up, but this salad will help you finish up your thanksgiving leftovers without any guilt. I love the dairy-free ranch, it's so easy to make and so much healthier and better than store bought.
Turkey Salad with Dairy-Free Ranch Dressing
- 2 cups cooked turkey, chopped
- 8 oz romaine lettuce, chopped
- 1/2 cup pomegranate seeds
- 1 Tablespoon red onion, chopped
- 2 Tablespoons dried cranberry
- 2 Tablespoons red bell pepper, chopped
Dairy-Free Ranch Dressing
- 1/2 cup mayonnaise
- 1 Tablespoon chopped cilantro (or parsley)
- 1/1 Tablespoon chopped dill
- 1 teaspoon chopped chives
- 1 garlic, minced
- 1 teaspoon lemon juice
- 3 Tablespoons almond milk
How to do:
- Whisk together dressing ingredients, set a side. Dairy-Free Ranch can stand in refrigerator up to 4 days sealed.
- Combine cooked chopped turkey, romain, pomegranate, red onion, cranberries and bell pepper in a salad bowl.
- When ready to serve, mix salad with ranch dressing.