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Warm Turkey And Spinach Salad With Crispy Pancetta And Cranberry Vinaigrette Recipe

Ingredients

How to make it

  • To prepare salad:
  • Preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with your 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 tbs of drippings in pan. Add shallots and garlic to pan and saute for 1 minute or until tender. Stir in the cranberry sauce, vinegar, olive oil, salt and pepper. Cook over medium-low heat for 2 minutes or until warm.
  • Pour warm vinaigette over the saad; toss. Top with pancetta. Serve immediately.
  • Yield: 5 servings (serving size about 2 cups).

Reviews & Comments 2

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  • elgourmand 13 years ago
    I do a similar dish but I use a bit of the bacon drippings in the dressing and usually use just the leafy part of water cress instead of spinach. Fresh spinach is hard to get here. Lovely post. RJ
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  • cuzpat 13 years ago
    Sound very good!
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    " It was excellent "
    valinkenmore ate it and said...
    Wow, this sounds wonderful - thanks so much for the beautiful post.
    Was this review helpful? Yes Flag

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