This main-dish salad combines two likely holiday leftovers: turkey and cranberry sauce. Pancetta is uncured Italian bacon; look for it in the deli section of your grocery store. You can substitute bacon, though, if you prefer.
2 small poblano peppers
4 cups chopped leftover cooked turkey
6 cups prewashed spinach
2 cups torn Boston lettuce
2 ounces pancetta
1/2 cup minced shallots
1 garlic clove, minced
1/2 cup whole-berry cranberry sauce or leftover cranberry relish
2 tablespoons champagne vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
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 peppers.
Combine peppers, turkey, spinach, and lettuce in a large bowl.
To prepare vinaigrette, cook the pancetta in a skillet over medium-high heat until crisp. Remove pancetta from pan; chop and set aside. Reserve 1 tablespoon of drippings in pan. Add shallots and garlic to pan, and sauté for 1 minute or until tender. Stir in the cranberry sauce, vinegar, olive oil, salt, and pepper. Cook over medium-low heat 2 minutes or until warm. Pour warm vinaigrette over the salad; toss. Top with pancetta. Serve immediately.
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