Warm Winter Salad

Save Recipe
  • Level: Easy
  • Total: 23 min
  • Prep: 20 min
  • Cook: 3 min
  • Yield: 4 servings
Share This Recipe

Ingredients

2 tablespoons extra-virgin olive oil

2 pears, sliced

2 small shallots, minced

6 tablespoons sherry vinegar

4 teaspoons Dijon mustard

3 cups shredded cooked turkey or chicken (12 ounces; see Tip)

1 large head radicchio, thinly sliced

1 large fennel bulb, cored and thinly sliced

2 large carrots, cut into matchsticks

2 tablespoons chopped walnuts, toasted (see Tip)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

12 large butterhead or Boston lettuce leaves

1/2 cup crumbled Gorgonzola or goat cheese

Directions

  1. Sauteed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette.;
  1. Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.
  2. Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.
  3. Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.
  4. NUTRITION INFORMATION: Per serving: 384 calories; 15 g fat (4 g sat, 6 g mono); 83 mg cholesterol; 32 g carbohydrate; 33 g protein; 9 g fiber; 548 mg sodium; 1,284 mg potassium. Nutrition bonus: Vitamin A (160% daily value), Vitamin C (45% dv), Potassium (37% dv), Folate (31% dv), Calcium & Iron (20% dv). 1 1/2 Carbohydrate Servings Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 3 lean meat, 2 fat
  5. TIP: Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Place chopped walnuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  6. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

Winter Kale Salad

Salad with Warm Goat Cheese

Warm Butter Lettuce Salad With Hazelnuts

Winter Lettuce Salad with Roasted Beets and Shallot Sherry Vinaigrette

A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans

Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing

Tri Colore Salad with Fennel

Bibb and Radish Salad with Bacon Dressing