at a summer brunch recently and they stole the show; fresh and delicious with no heavy winter feel.I'm rarely interested in most turkey salads because of the use of mayo; notice there is no mayo in this one. Simply whisking together mustard with lemon juice and olive oil gives a rich and creamy dressing without all that extra fat and chemicals (assuming you are using jarred.)
Chop, whisk, toss and assemble. Pretty simple for such a WOW happy and healthy dish!
Happy Healthy Tips: Turkey is a lean protein loaded with B-vitamins, potassium, iron and zinc. To get the best benefit from your turkey, stay free of the processed deli turkey meat. these are loaded with sodium, fat and preservatives which will negate the healthy stuff!
Turkey Salad Stuffed Pears with Mustard Vinaigrette
3 cups cooked turkey
1/4 cup red onion, diced
1/4 cup jiciam (or celery), diced
3 tbls pomegranate seeds
2 tbls fresh oregano, pulled from stem
2 cups arugula
1/2 cup +1 tbls olive oil, extra virgin
3 tbls mustard
juice of 1 lemon
fresh pepper and coarse salt
3 fresh, ripe pears
Whisk together the Mustard Dressing Whisk together the mustard and the lemon juice, slowly whisk in 1/2 cup of olive oil. Add a touch salt and good amount of black pepper. Set aside.
Dice or shred the cooked turkey, place in a bowl. Ad the onion, jicama (or celery) and the oregano. Pour in three-quarters of the dressing and toss well.
In a separate bowl, toss the arugula with the remaining tablespoon of olive oil and a good pinch of coarse salt.
Cut the pears in half and lengthwise and scoop out the core, making a good 'bowl' to place the turkey salad into. Make a small cut on the bottom side of the pear if needed to allow the pear to sit straight.
Assemble: Lay the arugula on a platter. Add the cored pears.Top each pear with a few scoops of turkey salad. Sprinkle the pomegranate seeds across the stuffed pears.
Enjoy!
Serves either 6 using 1/2 pear per person, or 12 using 1/4 pear per person.
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