Pulled Turkey & Lentil Salad with Cranberry Vinaigrette

Ingredients

Salad

1 cup (250 mL) pulled cooked turkey breast or thigh, skin and bones removed

1 cup (250 mL) cooked or canned green lentils, drained and rinsed

½ cup (125 mL) dried cranberries

3 cups (750 mL) baby spinach, sliced

1 cup (250 mL) endives, sliced

Garnish

¼ cup (60 mL) slivered almonds, toasted

Vinaigrette

1⁄3 cup (80 mL) cranberries, fresh or frozen

2 Tbsp (30 mL) cider vinegar

1 Tbsp (15 mL) honey

1 tsp (5 mL) thyme, chopped

salt and ground black pepper, to taste

3 Tbsp (45 mL) canola oil