Danny Kim
Mildly bitter radicchio, nutty hazelnuts, and pops of sweetness from pomegranate seeds and pears zhuzh up roasted turkey in this leftover turkey salad.
Recipe information
Yield
2 Servings
Ingredients
4
ounces leftover turkey from Turkey Breast with Roasted Broccolini (click here for recipe)
3
cups radicchio, torn
1
pear, thinly sliced
2
tablespoons toasted chopped hazelnuts
2
tablespoons pomegranate seeds
2
tablespoons Whole Grain Mustard Walnut Vinaigrette (click here for recipe)
Need to make a substitution?
Preparation
Toss radicchio, sliced pear, and turkey with vinaigrette. Top with hazelnuts and pomegranate seeds.
Nutrition Per Serving
Calories (kcal) 570 Fat (g) 31 Saturated Fat (g) 3.5 Cholesterol (mg) 95 Carbohydrates (g) 39 Dietary Fiber (g) 8 Total Sugars (g) 22 Protein (g) 39 Sodium (mg) 150