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Recipe courtesy of Sandra Lee

Smoked Turkey and Pear Salad with Pomegranate Vinaigrette and Prosciutto Croutons

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings


For the dressing:

For the salad:


  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".