Warm Turkey And Spinach Salad With Crispy Pancetta... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Pancetta, poblanos, and turkey with a warm dressing Ingredients:
salad |
2 small poblano peppers |
4 cups chopped, cooked turkey |
6 cups prewashed spinach |
2 cups torn boston lettuce |
vinaigrette |
2 oz pancetta |
1/2 cup minced shallots |
1 garlic clove, minced |
1/2 cup whole-berry cranberry sauce |
2 tbs champagne vinegar |
2 tbs olive oil |
1/2 tsp salt |
1/4 tsp black pepper |
Directions:
1. To prepare salad:
2. Preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with your hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop peppers.
3. Combine peppers, turkey, spinach and lettuce in a large bowl.
4. To prepare vinaigrette:
5. Cook the pancetta in a skillet over medium-high heat until crisp. Remove pancetta from pan; chop and set aside. Reserve 1 tbs of drippings in pan. Add shallots and garlic to pan and saute for 1 minute or until tender. Stir in the cranberry sauce, vinegar, olive oil, salt and pepper. Cook over medium-low heat for 2 minutes or until warm.
6. Pour warm vinaigette over the saad; toss. Top with pancetta. Serve immediately.
7. Yield: 5 servings (serving size about 2 cups).
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