| Level: | Easy |
| Total: | 23 min |
| Prep: | 20 min |
| Cook: | 3 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pears, sliced
- 2 small shallots, minced
- 6 tablespoons sherry vinegar
- 4 teaspoons Dijon mustard
- 3 cups shredded cooked turkey or chicken (12 ounces; see Tip)
- 1 large head radicchio, thinly sliced
- 1 large fennel bulb, cored and thinly sliced
- 2 large carrots, cut into matchsticks
- 2 tablespoons chopped walnuts, toasted (see Tip)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 12 large butterhead or Boston lettuce leaves
- 1/2 cup crumbled Gorgonzola or goat cheese
Instructions
- Sauteed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette.;
- Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.
- Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.
- Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.
- NUTRITION INFORMATION: Per serving: 384 calories; 15 g fat (4 g sat, 6 g mono); 83 mg cholesterol; 32 g carbohydrate; 33 g protein; 9 g fiber; 548 mg sodium; 1,284 mg potassium. Nutrition bonus: Vitamin A (160% daily value), Vitamin C (45% dv), Potassium (37% dv), Folate (31% dv), Calcium & Iron (20% dv). 1 1/2 Carbohydrate Servings Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 3 lean meat, 2 fat
- TIP: Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Place chopped walnuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 433 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 8 g |
| Sugar | 16 g |
| Protein | 38 g |
| Cholesterol | 116 mg |
| Sodium | 486 mg |