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Tonight's Dinner: Turkey, Pear & Provolone Salad

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

Fruit and Proteins make a great dinner Salad

Salad in the summer time is always a nice choice for dinner because not only is it filling, but it's nice cool, which is perfect when the weather hits those triple digits.

I love salad as an entree. It's light, doesn't require a lot of preparation ahead of time and is always delicious. In the summer time, salads become a pretty constant form of sustenance for me and my family for all the reasons I mentioned. But since greens and a variety of veggies can get old pretty quickly, I do whatever I can to mix it up. Sometimes I'll add a protein, sometimes I'll throw in some cheese and other times I'll add a grain or two. Every option gives me another salad with a different taste. So when I saw this turkey and pear salad from Better Homes and Gardens, I knew I had to try it. It was just as good as I thought it would be. And best of all, it only required a a few extra minutes to cook the turkey.

Turkey, Pear, & Provolone Salad

Ingredients

  • 1 pound turkey tenderloin
  • salt and pepper to taste
  • 2 tablespoons honey mustard
  • 1/4 cup olive oil
  • 2 Bosc pears, cored and sliced
  • 4 slices provolone cheese, halved
  • 6 ounces baby spinach
  • 2 tablespoons cider vinegar

Directions

  1. Bias-slice turkey crosswise in eight 1-inch slices. Flatten slightly with palm of hand, then season with salt and pepper. Brush with 1 tablespoon of the honey mustard.
  2. In a large skillet, heat 2 tablespoons oil over medium-high heat. Cook turkey for two to three minutes on each side or until browned. Layer pear slices on turkey; top each with a half slice of cheese. Reduce heat to medium-low. Cover and cook three to four minutes or until cheese is melted and pears are warm.
  3. Divide baby spinach among dishes; top with turkey slices. For dressing, whisk remaining mustard and oil along with vinegar into pan juices. Cook for 30 seconds. Drizzle dressing over each dish and serve.

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