Smoked Turkey and Pear Salad with Pomegranate Vinaigrette and Prosciutto Croutons

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the dressing:
  • 3 tablespoons pomegranate juice
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon garlic and herb dressing mix
  • For the salad:
  • 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

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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