Warm Turkey and Spinach Salad with Crispy Pancetta and Cranberry Vinaigrette
Photography: Photography: Randy Mayor; Styling: Jan Gautro; 
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.
| Servings:5 servings (serving size: about 2 cups) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
- calcium:70 mg
- mono fat:8.7 g
- iron:2.6 mg
- calories:349
- fiber:1.7 g
- calories from fat:46 %
- cholesterol:75 mg
- fat:17 g
- saturated fat:4.9 g
- protein:29 g
- carbohydrate:15 g
- sodium:433 mg
- poly fat:2.7 g
directions
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.
