Kretschmar Bacon Encrusted Turkey, Pomegranate and Walnut Salad

Kretschmar Bacon Encrusted Turkey, Pomegranate and Walnut Salad

Prep Time: 20 min, Total Time: 40 min, Serves: 4 Printable Version

Ingredients

  • Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 4 tbsp freshly squeezed lime juice
  • 3 tbsp pomegranate juice
  • 1 tbsp honey
  • 1/4 tsp crushed red chilli flakes
  • Salt to taste
  • Freshly ground black pepper to taste
  • Salad:
  • ½ lb Kretschmar Off the Bone Bacon Encrusted Turkey Breast
  • 4 c arugula
  • 8 bacon strips cooked to just crisp and sliced into thin strips
  • 1/2 c walnuts chopped and toasted
  • Seeds of one pomegranate about 1 cup

Instructions

  • TOAST walnuts in a non-stick pan on the stovetop over low heat for 15 - 20 minutes.
  • SWIRL the pan a occasionally.
  • REMOVE from heat when warm & fragrant; allow to cool.
  • COOK bacon until just crisp
  • TRANSFER to a paper towel-lined plate and allow to cool.
  • SLICE into thin strips.
  • CUT the pomegranate in half
  • BLEND Vinaigrette: ingredients; Refrigerate until ready to use.
  • DRIZZLE vinaigrette on four plates.
  • DIVIDE arugula between plates
  • SCATTER toasted walnuts, then bacon strips.
  • ARRANGE thin slices of Kretschmar Off the Bone Bacon Encrusted Turkey Breast on top of each salad
  • GARNISH plates with pomegranate seeds