Ingredients
Vinaigrette
¼ Cup
Extra virgin Olive Oil
¼ Cup
4 Tbsps.
Lime Juice, Freshly Squeezed
4 Tbsps.
3 Tbsps.
Pomegranate Juice
3 Tbsps.
1 Tbsp.
Honey
1 Tbsp.
¼ Tsp.
Red Chili Flakes, Crushed
¼ Tsp.
to Taste
Salt
to Taste
to Taste
Black Pepper, Freshly Ground
to Taste
Salad
½ Pound
Kretschmar Off the Bone Bacon Encrusted Turkey Breast
½ Pound
4 Cups
Arugula
4 Cups
8 Ounces
Bacon, Crispy and Sliced Into Thin Strips
8 Ounces
½ Cup
Walnuts, Chopped and Toasted
½ Cup
1 Cup
Pomegranate Seeds
1 Cup
Directions
TOAST walnuts in a non-stick pan on the stovetop over low heat for 15 - 20 minutes. Swirling the pan occasionally.
REMOVE from heat when warm & fragrant; allow to cool.
COOK bacon until just crisp and transfer to a paper towel-lined plate and allow to cool.
SLICE bacon into thin strips once cooled.
CUT the pomegranate in half.
BLEND Vinaigrette ingredients and refrigerate until ready to use.
DRIZZLE vinaigrette onto four plates.
DIVIDE your arugula between the plates.
SCATTER toasted walnuts and bacon strips over the salads.
ARRANGE thin slices of Kretschmar Off the Bone Bacon Encrusted Turkey Breast on top of each salad.
GARNISH plates with pomegranate seeds and serve!
Made for More
