1/2 c prepared cranberry sauce
1/2 c balsamic dressing
8 oz OVEN ROASTED TURKEY BREAST, thinly sliced
1 (6-oz) pear, thinly sliced
5 oz or 4-1/2 c baby greens, washed, dried and chilled
1/2 c watercress, washed, dried and chilled
1/2 c pecan pieces, toasted
6 tbsp Bleu cheese, crumbled
As needed freshly ground black pepper
12 fresh cranberries, for garnish
Whisk cranberry sauce into balsamic dressing. Cover and chill.
Preheat grill to medium heat. Place turkey and pear slices on grill and heat only until dark grill marks appear (about 2 minutes each side).
Combine salad mix and watercress in a large bowl. Portion salad mix onto 4 plates. Top greens with 2 tablespoons pecans and 1-1/2 tablespoons Bleu cheese. Arrange 2 ounces grilled turkey and 1-1/2 ounces pear slices around edge of salad alternating pear and turkey slices.
Drizzle each salad with 2 to 4 tablespoons vinaigrette. Garnish each with 3 fresh cranberries.