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