Warm Turkey and Spinach Salad with Crispy Pancetta and Cranberry Vinaigrette

Warm Turkey and Spinach Salad with Crispy Pancetta and Cranberry Vinaigrette
Photo by Photography: Randy Mayor

Ingredients

  • 6 cups prewashed spinach
  • ¼ teaspoon black pepper
  • ½ cup minced shallots
  • 2 cups torn Boston lettuce
  • 2 small poblano peppers
  • ½ cup whole-berry cranberry sauce or leftover cranberry relish
  • 4 cups chopped leftover cooked turkey
  • + 16 more ingredients
    • 6 cups prewashed spinach
    • 2 tablespoons olive oil
    • 2 tablespoons champagne vinegar
    • ½ teaspoon salt
    • Vinaigrette:
    • Salad:
    • 1 garlic clove, minced
    • Salad:
    • ½ cup minced shallots
    • 2 ounces pancetta
    • 2 ounces pancetta
    • ½ teaspoon salt
    • 2 small poblano peppers
    • ½ cup whole-berry cranberry sauce or leftover cranberry relish
    • 2 cups torn Boston lettuce
    • ¼ teaspoon black pepper

To prepare salad, preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop pepper...

View full recipe at My Recipes

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