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Photography: Randy Mayor; Styling: Jan Gautro Photo by: Photography: Randy Mayor; Styling: Jan Gautro

Warm Turkey and Spinach Salad with Crispy Pancetta and Cranberry Vinaigrette

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.

Cooking Light NOVEMBER 2003

  • Yield: 5 servings (serving size: about 2 cups)

Ingredients

  • Salad:
  • 2 small poblano peppers
  • 4 cups chopped leftover cooked turkey
  • 6 cups prewashed spinach
  • 2 cups torn Boston lettuce
  • Vinaigrette:
  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 46%
  • Fat: 17g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 8.7g
  • Polyunsaturated fat: 2.7g
  • Protein: 29g
  • Carbohydrate: 15g
  • Fiber: 1.7g
  • Cholesterol: 75mg
  • Iron: 2.6mg
  • Sodium: 433mg
  • Calcium: 70mg
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Warm Turkey and Spinach Salad with Crispy Pancetta and Cranberry Vinaigrette recipe

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