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
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.