Deselect All

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