2 cups leftover turkey, shredded or cubed
¼ cup pine nuts (optional)

1 – 2 cups fresh basil leaves
4 garlic cloves, minced
1 cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar

Blend all ingredients except turkey in blender to make a basil/pesto dressing. Pour ½ of dressing on turkey and marinate.

For salad

10 grape tomatoes
1 head arrugula
Other lettuce of choice
1 can hearts of palm
3 scallions
Put salad ingredients together. Toss with the turkey in the pesto right before serving. Add more dressing as needed. Be careful not to overdress, it gets soggy.