This recipe will use up some of that leftover turkey from Thanksgiving. ENJOY!!
3 cups chopped cooked turkey
1 cup grape tomatoes, halved
1 cup chopped cucumber
1 cup chopped green bell peper
1 cup pitted kalamata olives sliced
1 container of baby spinach
½ cup light olive oil
¼ cup red wine vinegar
1 tablespoon of fresh or dry dill
1 tablespoon minced fresh parsley
2 tablesppon agave nectar
Sea salt and black pepper to taste
In a large bowl, put spinach, turkey, tomatoes, olives, bell pepper, cucumbers. Set aside a small bowl, whisk together olive oil, vinegar , shallot, dill, parsley, agave nectar, salt, pepper. Pour over salad and toss.
COOK’s NOTES: Can be served in a pita halved or in a tortilla as a wrap!