Turkey And Sweet Potato Salad
|Red currant jelly||3 Tablespoon|
|Chicken stock/Low-sodium chicken broth||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Dried rosemary/Savory, crumbled / poultry seasoning||1⁄2 Teaspoon|
|Salt||1⁄4 Teaspoon (To Taste)|
|Cooked turkey||12 Ounce, cut into 3/4-inch cubes to make 3 cups|
|Cooked sweet potato||1 Large, peeled and cut into 3/4-inch cubes, 3 cups|
|Frozen corn kernels||1 Cup (16 tbs), rinsed under hot water and drained|
|Green onions||1⁄4 Cup (4 tbs), thinly sliced (2 Pieces)|
1 In a small saucepan, warm the jelly and stock over moderate heat for 2 minutes or until the jelly has melted. Whisk in the lemon juice, oil, rosemary, and salt.
2 In a large bowl, combine the turkey, sweet potato, corn, and green onions. Add the dressing and toss until well coated. Place 2 lettuce leaves on each individual plate if desired, and spoon the salad on top.