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Warm Winter Salad

Warm Winter Salad

Nutrition Facts
  • cal. (kcal) 384
Warm Winter Salad
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 32

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 pears, sliced
  • 2 small shallots, minced
  • 6 tablespoons sherry vinegar
  • 4 teaspoons Dijon mustard
  • 3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
  • 1 large head large head radicchio, thinly sliced
  • 1 large fennel bulb, cored and thinly sliced
  • 2 large carrots, cut into matchsticks
  • 2 tablespoons chopped walnuts, toasted (see Tip)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 12 large butterhead or Boston lettuce leaves
  • 1/2 cup crumbled Gorgonzola, or goat cheese

Directions

  1. Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.
  2. Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.
  3. Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.
  4. Tips: Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
  5. Place chopped walnuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 384 cal., 15 g total fat (4 g sat. fat), 83 mg chol., 548 mg sodium, 32 g carb. (9 g fiber), 33 g pro.

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