Salads

1. Place turkey and rosemary in a medium saucepan and add enough water tocover the turkey by at least 1/2 an inch. Over medium-high heat, bring water to just under a simmer with only the occasional bubble breaking the surface, then reduce heat to medium low. Partially cover and cook for about 15 minutes, or until meat registers an internal temperature of 160 degrees on an instant-read thermometer and is no longer pink in the middle. Adjust heat if neededduring cooking to maintain only a bare simmer. When turkey is done, remove frompoaching broth. Let rest a few minutes, then cut into 6 slices and cut each slice in half.

2. While turkey is poaching, in a large bowl toss together spinach, carrots, bell pepper, cherries, and sunflower seeds. In a jar with a tight-fitting lid, combine carrot juice, lime juice, vinegar, cayenne, salt, and oil. Shake vigorously to combine. Alternately, whisk together in a small bowl. Addhalf the dressing to the spinach mixture and toss to coat lightly.

3. To serve, divide veggies among 4 plates. Top each with 3 slices of turkey and drizzle with remaining carrot dressing.

Source: Hannaford fresh Magazine, November - December 2011