Warm Turkey and Spinach Salad with Crispy Pancetta and Cranberry Vinaigrette

  • dorktowel Posted: 02/04/14
    Worthy of a Special Occasion

    It was an ok salad. I couldn't find Boston Lettuce, so I just used the spinach. Pancetta was a nice touch, but the leftover cranberry sauce was WAY too sweet for the rest of the salad. Peeling the poblanos was tedious, although I did figure out that it was easier to scrape off the blackening with a serrated knife. In the future, I would probably roast a variety of different peppers to add some color, add about 8 more ounces of Pancetta, and cut the cranberry sauce down to maybe 2 heaping tablespoons. Also, top it all off with shaved block extra sharp cheddar to cut the sweetness. Tossing with some walnuts would probably improve it too.

  • kayakGirl21 Posted: 11/19/13
    Worthy of a Special Occasion

    I didn't really like this salad. I admit I didn't follow the recipe to a T but even if I had I don't think I would have liked it. I didn't have the Boston Lettuce, so it was all spinach, also didn't have pancetta so I used bacon, also didn't have a poblano pepper so I used a regular green pepper. I didn't think the roasted pepper went with the flavors at all and I don't think it would have mattered if I had used a poblano. I guess it just had no wow factor like I was expecting. I ate it all but wouldn't make it again.


More From Cooking Light