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Salad peppers turkey prewashed spinach Boston lettuce vinaigrette pancetta shallots garlic whole berry champagne vinegar olive oil salt black pepper
Viewed: 66 - Published at: 7 months agoIngredients
- 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
Method
- 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 saute 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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