Quick Curried Turkey And Pear Salad Recipes

SMOKED TURKEY AND PEAR SALAD WITH POMEGRANATE VINAIGRETTE AND PROSCIUTTO CROUTONS

Steps:

• In a small bowl, whisk together pomegranate juice, olive oil, red wine vinegar, and salad dressing mix; set aside.
• Separate prosciutto slices, tear or chop into 1/2-inch pieces.
• In a medium frying pan, heat olive oil over medium-high heat, add prosciutto pieces and brown on all sides (approximately 3 to 4 minutes); set aside on paper towels.
• In a large bowl, add arugula and salad dressing. Toss to combine and place on a platter.
• Top with rolled up turkey slices, pear slices and crumbled goat cheese. Garnish with glazed nuts and prosciutto "croutons".

TURKEY SALAD WITH PEAR DRESSING

Steps:

• For dressing, place the first five ingredients in a blender. Peel, halve and core one pear; add to blender. Cover and process until smooth., Peel, core and thinly slice remaining pear. Divide arugula among four plates; top with turkey, sliced pear, pomegranate seeds, pecans, cranberries and green onions. Drizzle with dressing; sprinkle with pepper. Serve immediately.

ROASTED PEAR SALAD

Steps:

• For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.
• For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.
• To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.

ARUGULA AND PEAR SALAD

Steps:

• Toast nuts in small pan over medium heat until fragrant. Cool.
• Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

KALE AND PEAR SALAD

Steps:

• Chop 1/2 large bunch kale; toss with 1 tablespoon each olive oil and white wine vinegar, and 1/4 teaspoon kosher salt in a large bowl, then rub with your fingers until softened. Cook 1/2 cup chopped pecans in a skillet with 1 tablespoon olive oil and 1/4 teaspoon each sugar and salt until toasted. Stir in 1 chopped pear; add to the kale. Drizzle with more oil and vinegar, season with salt and pepper and toss.

QUICK CURRIED TURKEY AND PEAR SALAD

Steps:

• Mix the curry with the lemon juice, to dissolve. Mix in the mayonnaise. Fold in with the turkey, pears, and scallions. Season. Serve on a bed of romaine leaves.
• Wine suggestion: Bernadus Chardonnay 1997

ARUGULA AND PEAR SALAD

Steps:

• Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.;
• To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
• To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
• Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
• NUTRITION INFORMATION: Per serving: 132 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 2 g fiber; 94 mg sodium; 211 mg potassium.
• Nutrition bonus: Vitamin A (30% daily value).
• 1/2 Carbohydrate Serving
• MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

MUSHROOM PIES WITH PEAR SALAD

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and mist with cooking spray.
• On a lightly floured surface, roll the puff pastry into a 14-inch square and cut into four 7-inch squares. Brush the center of each with mustard and season with salt and pepper. Place the mushrooms gill-side up on the pastry and season with salt and pepper.
• Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms. Fold in the pastry edges, pleating to fully cover the mushrooms; press to seal. Brush both sides of the pastry with the beaten egg. Place seam-side down on the baking sheet, make slits in the top and bake until golden and crisp, 25 minutes. Let cool slightly.
• Meanwhile, combine the shallot, vinegar, and salt and pepper to taste in a bowl, then whisk in the olive oil. Toss the dressing with the salad greens and pear. Serve the salad with the mushroom pies.

QUICK TURKEY SALAD

Steps:

• In a small bowl, combine the turkey, grapes, celery, pecans and water chestnuts. In another small bowl, combine the dressing ingredients. Pour over turkey mixture; toss to coat. Chill until serving.

CURRIED TURKEY SALAD

Steps:

• Cook and drain macaroni as directed on package. Rinse with cold water; drain. Rinse frozen peas with cold water to separate; drain.
• Mix mayonnaise and curry powder in large bowl. Stir in macaroni, peas and remaining ingredients except lettuce. Cover and refrigerate 2 to 4 hours to blend flavors. Serve on lettuce.

CURRIED TURKEY

Steps:

• In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside. , In a large saucepan, saute apples and onion in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and heat through. Serve over rice.

CURRIED CASHEW, PEAR, AND GRAPE SALAD

Steps:

• In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
• Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
• In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
• In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
• In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

CURRIED TURKEY SALAD

Steps:

• In a large bowl, combine the turkey, grapes and celery. In a small bowl, combine the mayonnaise, lemon juice, curry powder, salt and sugar if desired. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Just before serving, stir in the peanuts.