Radicchio Salad with Turkey, Pear, and Pomegranate

Sara Dickerman

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)

Toss radicchio, sliced pear, and turkey with vinaigrette. Top with hazelnuts and pomegranate seeds.