Turkey, Bacon, Fig and Raspberry Salad with Pomegranate Molasses Dressing

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So here's a fruity salad for you... 

It came about after I had some leftover, cooked turkey steaks and some bacon - and raided the fridge for whatever else I could find to go with it. I grabbed the figs while thinking they would work so well with the salty, smoky bacon. And then I found the raspberries. I couldn't decide which to use, so I threw both on. And finished it with some crisp, shredded little gem lettuce and a drizzle of pomegranate molasses and olive oil dressing. 

It's sweet, salty, smoky and tart. It's soft, crunchy and aromatic. It's probably one of the best salads I've ever eaten. 

Turkey, Bacon, Fig and Raspberry Salad with Pomegranate Molasses Dressing
from my ebook AIP and Paleo Snacks and Quick Lunches
Serves 1
Ingredients
1 turkey steak, cooked and cut into slices
2 rashers of smoked streaky bacon, grilled until golden and cut into slices
3-4 little gem lettuce leaves, washed, dried and then shredded
4-5 raspberries, washed and dried
2 baby figs, washed and cut into quarters

For the dressing: 
1 tbsp extra virgin olive oil
1 tsp pomegranate molasses

Method
Arrange the little gem lettuce on a plate with the cooked turkey and bacon. Tuck in the fig slices and scatter over the raspberries. Mix the olive oil and the pomegranate molasses together and then pour over the salad. Eat straight away. 

This recipe is featured in my ebook AIP and Paleo Snacks and Quick Lunches, available on Amazon Kindle. Packed with quick snacks and lunches that are all AIP-compliant, it will help you if you find time is tight to prepare good, healing food. 

Click the link to check it out!