Smoked Turkey and Pear Salad with Pomegranate Vinaigrette and Prosciutto Croutons (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
3 tablespoons pomegranate juice |
3 tablespoons extra-virgin olive oil |
3 tablespoons red wine vinegar |
1 tablespoon garlic and herb dressing mix |
3 ounces prosciutto, thinly sliced |
1 tablespoon extra-virgin olive oil |
1 (5-ounce) bag pre-washed baby arugula |
3/4 pound smoked turkey breast, pieces rolled into cylinders |
1 (15-ounce) can sliced pears, drained |
2 ounces goat cheese |
1/3 cup glazed walnuts and almonds |
roasted tomato basil soup |
Directions:
1. In a small bowl, whisk together pomegranate juice, olive oil, red wine vinegar, and salad dressing mix; set aside.
2. Separate prosciutto slices, tear or chop into 1/2-inch pieces.
3. In a medium frying pan, heat olive oil over medium-high heat, add prosciutto pieces and brown on all sides (approximately 3 to 4 minutes); set aside on paper towels.
4. In a large bowl, add arugula and salad dressing. Toss to combine and place on a platter.
5. Top with rolled up turkey slices, pear slices and crumbled goat cheese. Garnish with glazed nuts and prosciutto croutons .
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