• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
16
Nutritional Information

Per serving

Calories:
447
Protein:
24 g
Fat:
33 g
Carbohydrates:
16 g
Sodium:
461 mg
Easter Egg Purple
Easter Egg Purple

Credit
Recipe by Colleen Milne of The Food Blog (http://thefoodblog.net).

Serves: 4
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
  1. Toast walnuts by spreading in a non-stick pan on the stovetop over low heat for 15 - 20 minutes. Give the pan a swirl every now and again for even toasting. When the nuts are very warm, fragrant, and slightly golden, remove from heat and allow to cool.
  2. Cook bacon until just crisp, transferring to a paper towel-lined plate and allow to cool. When cooled, slice into thin strips.
  3. Cut pomegranate in half, and squeeze the cut halves over a bowl, using a strainer or squeezing through your fingers to keep the seeds from falling into the juice.
  4. Squeeze the pomegranate seeds into another bowl, removing any pulp.
Vinaigrette
  1. Put all ingredients into a jar with a lid and shake vigorously to combine, or use a blender or immersion blender to emulsify, about thirty seconds. Refrigerate until ready to use.
Salad
  1. Onto four salad plates for a starter, or two meal plates for a main course, drizzle or squeeze vinaigrette.
  2. Divide arugula between plates and then scatter toasted walnuts, then bacon strips.
  3. Arrange turkey breast strips on top of each salad, and then scatter pomegranate seeds over each plate.
Easter Egg Pink
Easter Egg Pink

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