Quick Curried Turkey And Pear Salad Recipes

CURRIED TURKEY WITH APPLE-CASHEW SALAD

Steps:

• Preheat the oven to 250 degrees F. Whisk the yogurt, mayonnaise, chutney, 2 tablespoons water, 1 teaspoon curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the apple, celery, raisins and cashews and toss; set aside.
• Season the turkey cutlets with salt, pepper and the remaining 1 teaspoon curry powder. Heat the olive oil in a large skillet over high heat. Working in batches, cook the cutlets until golden brown and cooked through, about 3 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.
• Add the lettuce to the bowl with the apple mixture; toss to coat. Serve the turkey cutlets with the salad.

SMOKED TURKEY AND PEAR SALAD WITH POMEGRANATE VINAIGRETTE AND PROSCIUTTO CROUTONS

Steps:

• 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".

CURRIED CASHEW, PEAR, AND GRAPE SALAD

Steps:

• In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
• Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
• In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
• In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
• In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

KALE AND PEAR SALAD

Steps:

• Chop 1/2 large bunch kale; toss with 1 tablespoon each olive oil and white wine vinegar, and 1/4 teaspoon kosher salt in a large bowl, then rub with your fingers until softened. Cook 1/2 cup chopped pecans in a skillet with 1 tablespoon olive oil and 1/4 teaspoon each sugar and salt until toasted. Stir in 1 chopped pear; add to the kale. Drizzle with more oil and vinegar, season with salt and pepper and toss.