Recipe courtesy of Sandra Lee
Episode: Tea Party
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Smoked Turkey and Pear Salad with Pomegranate Vinaigrette and Prosciutto Croutons
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

For the dressing:
For the salad:

Directions

In a small bowl, whisk together pomegranate juice, olive oil, red wine vinegar, and salad dressing mix; set aside.

Separate prosciutto slices, tear or chop into 1/2-inch pieces.

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.

In a large bowl, add arugula and salad dressing. Toss to combine and place on a platter.

Top with rolled up turkey slices, pear slices and crumbled goat cheese. Garnish with glazed nuts and prosciutto "croutons".

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