Ingredients Jump to Instructions ↓

  1. 3 tablespoons pomegranate juice

  2. 3 tablespoons extra-virgin olive oil

  3. 3 tablespoons red wine vinegar

  4. 1 tablespoon garlic and herb dressing mix

  5. 3 ounces prosciutto , thinly sliced

  6. 1 tablespoon extra-virgin olive oil

  7. 1 (5-ounce) bag pre-washed baby arugula

  8. 3/4 pound smoked turkey breast, pieces rolled into cylinders

  9. 1 (15-ounce) can sliced pears, drained

  10. 2 ounces goat cheese

  11. 1/3 cup glazed walnuts and almonds Roasted Tomato Basil Soup

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk together pomegranate juice, olive oil, red wine vinegar , and salad dressing mix; set aside. Separate prosciutto slices, tear or chop into 1/2-inch pieces. In a medium frying pan , heat olive oil over medium-high heat, add prosciutto pieces and brown on all sides (approximately 3 to 4 minutes); set aside on paper towels. In a large bowl, add arugula and salad dressing. Toss to combine and place on a platter. Top with rolled up turkey slices, pear slices and crumbled goat cheese. Garnish with glazed nuts and prosciutto "croutons".


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