WARM WINTER SALAD

Warm Winter Salad image

Provided by Food Network

Time 23m

Yield 4 servings

Number Of Ingredients 14

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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

Steps:

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