Bacon Encrusted Turkey, Pomegranate and Walnut Salad
Total Time40 mins
Skill LevelBeginner
Servings4
Total Time40 mins
Skill LevelBeginner
Servings4
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Key IngredientOff The Bone Bacon Encrusted Turkey Breast
AboutKretschmar Off the Bone Bacon Encrusted Turkey Breast takes this salad to the next level. With warm and fragrant toasted walnuts, crispy bacon, and tangy pomegranate seeds, and topped with a lightly sweet and spicy vinaigrette, this salad is refreshing yet satisfying.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
¼ Cup Extra virgin Olive Oil 4 Tbsps. Lime Juice, Freshly Squeezed 3 Tbsps. Pomegranate Juice 1 Tbsp. Honey ¼ Tsp. Red Chili Flakes, Crushed to Taste Salt to Taste Black Pepper, Freshly Ground ½ Pound Kretschmar Off the Bone Bacon Encrusted Turkey Breast 4 Cups Arugula 8 Ounces Bacon, Crispy and Sliced Into Thin Strips ½ Cup Walnuts, Chopped and Toasted 1 Cup Pomegranate Seeds
Vinaigrette
Key IngredientOff The Bone Bacon Encrusted Turkey Breast
Off The Bone Bacon Encrusted Turkey BreastSalad
Key IngredientOff The Bone Bacon Encrusted Turkey Breast
Directions
1TOAST walnuts in a non-stick pan on the stovetop over low heat for 15 - 20 minutes. Swirling the pan occasionally.
2REMOVE from heat when warm & fragrant; allow to cool.
3COOK bacon until just crisp and transfer to a paper towel-lined plate and allow to cool.
4SLICE bacon into thin strips once cooled.
5CUT the pomegranate in half.
6BLEND Vinaigrette ingredients and refrigerate until ready to use.
7DRIZZLE vinaigrette onto four plates.
8DIVIDE your arugula between the plates.
9SCATTER toasted walnuts and bacon strips over the salads.
10ARRANGE thin slices of Kretschmar Off the Bone Bacon Encrusted Turkey Breast on top of each salad.
11GARNISH plates with pomegranate seeds and serve!
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