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Send a Meal Blog

Sunday, October 27 2013

Turkey, crisp pears, and smoky provolone cheese are beautifully complemented by a sweet and tangy cider vinaigrette in this amazing arugula salad. When buying pears, look for fruit that is fragrant and free of blemishes; any variety will work wonderfully. Comice pears are especially sweet, while Bartletts have the strongest signature "pear" flavor.

 

 

Turkey, Pear and Cheese Salad
Recipe from 
Servings: 4
Total Time: 25 mins
 
 
ingredients
 
  • 1    pound   turkey tenderloin
  •     Salt and ground black pepper
  • 1    tablespoon   honey mustard
  • 1/4   cup   olive oil
  • 2      pears, cored (optional) and sliced
  • 4    slices  provolone cheese, halved
  • 5    ounces   arugula (8 cups)
  • 2    tablespoons   cider vinegar
 
directions
Bias-slice turkey crosswise in eight 1-inch slices. Flatten slightly with palm of hand, then season with salt and pepper. Brush with half of the honey mustard.
 
 
In a 12-inch skillet heat 2 tablespoons of the oil over medium-high heat. Cook turkey in even layer in hot oil for 2 to 3 minutes on each side or until browned. Layer pears on turkey; top each with a half-slice of cheese. Reduce heat to medium-low. Cover and cook for 3 to 4 minutes or until cheese is melted and pears are warm.
 
 
Divide arugula among serving dishes; top with turkey slices. For sauce, whisk remaining mustard and oil along with the vinegar into pan juices in skillet; cook for 30 seconds. Drizzle sauce on each serving. Sprinkle with additional pepper.
 
 

 
nutrition information
Per Serving: cal. (kcal) 410, Fat, total (g) 22, chol. (mg) 90, sat. fat (g) 7, carb. (g) 16, Monosaturated fat (g) 12, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 9, pro. (g) 36, vit. A (IU) 1215, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 480, Potassium (mg) 608, calcium (mg) 293, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie 
Posted by: Send a Meal AT 09:46 am   |  Permalink   |  0 Comments  |  Email
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