SMOKED TURKEY, APPLE & FENNEL SALAD

INGREDIENTS

Vinaigrette
2 garlic cloves, halved
2/3 cup fat-free, less-sodium chicken broth
1/4 cup chopped fresh parsley
2 Tbsp. fresh lemon juice
2 Tbsp. apple cider vinegar
1 Tbsp. grapeseed or olive oil
2 tsp. Dijon mustard
1/2 teaspoon freshly ground black pepper

Salad
3 large apples, cored and diced (about 4 cups)
6 cups torn romaine lettuce leaves
1 5-ounce bag spring mix mesclun salad
1 whole fennel bulb thinly sliced (about 3 ½ cups)
1 ½ cups halved seedless red grapes
1 lb. smoked turkey breast sliced into strips or cubed
1/3 cups toasted, chopped pecans
1/3 cup crumbled goat cheese (optional)

DIRECTIONS

To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add chicken broth and next 6 ingredients (through black pepper); process until well blended. Set aside.

To prepare salad, combine romaine and mesclun mix on a serving platter. In a large separate bowl, combine apples, fennel, and grapes. Pour about ½ of the vinaigrette over the apple mixture and toss gently to coat. Spoon the apple mixture over lettuce. Arrange the smoked turkey over the salad and sprinkle with the pecans and goat cheese if desired. Spoon the remaining vinaigrette over the salad. Serve immediately.

Servings: 6 to 8
Preparation Time: 20 Minutes