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Warm Turkey and Bacon Salad





Yields
Makes 4 servings

This main-dish salad created by Carmela Meely is a great way to use leftover Thanksgiving turkey (avoid using thin-sliced deli meat).

 1/2 pound sliced bacon, cut into 1-inch pieces
 1 pound mushrooms
 1 pound cooked turkey breast (see note above), chopped or torn into 1-inch pieces (about 2 cups)
 1/2 cup balsamic vinegar
 10 cup bite-size pieces rinsed and crisped romaine lettuce leaves (about 10 oz. total)
 2 cups watercress sprigs (about 2 oz.), rinsed and crisped
 1 cup thinly sliced red onion
  Salt and pepper
 4 ounces blue cheese, crumbled (optional)
Step 1
1

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir bacon often until browned and crisp, 3 to 5 minutes. With a slotted spoon, transfer to paper towels to drain. Spoon out and discard all but 1 tablespoon fat from pan.

Step 2
2

Meanwhile, rinse and drain mushrooms. Trim off and discard stem ends and any bruised areas; thinly slice mushrooms. Add to pan and stir often until browned, about 5 minutes. Add turkey and cooked bacon and stir until hot, 1 to 2 minutes. Remove from heat and stir in vinegar.

Step 3
3

In a large bowl, combine lettuce, watercress, and onion. Add turkey mixture and mix well. Add salt and pepper to taste. Divide salad equally among four dinner plates. Sprinkle evenly with blue cheese if desired.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 329Calories from Fat 33
% Daily Value *
Total Fat 12g19%

Saturated Fat 3.9g20%
Cholesterol 110mg37%
Sodium 350mg15%
Total Carbohydrate 12g4%

Dietary Fiber 3.6g15%
Protein 43g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.