Warm Turkey Picadillo Spinach Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Serve this salad with hot cooked rice or baked tortilla chips. Ingredients:
1/3 cup pine nuts or slivered almonds |
1 onion (1/2 lb.), peeled and chopped |
2 cloves garlic, peeled and pressed or minced |
1 pound ground turkey breast |
1/3 cup raisins |
2 tablespoons chili powder |
1/4 teaspoon ground cinnamon |
1/2 cup orange juice |
1/4 cup dry sherry or orange juice |
2 tablespoons cider vinegar |
salt and pepper |
2 quarts baby spinach leaves (1/2 lb.), rinsed and drained |
1 cup cherry tomatoes, rinsed, stemmed, and halved |
Directions:
1. In a 10- to 12-inch nonstick frying pan over medium heat, stir or shake nuts until lightly browned, about 5 minutes. Pour from pan.
2. Add onion and garlic to pan and stir over medium-high heat until onion begins to brown, about 5 minutes. Add ground turkey and stir often, breaking up with spoon, until browned and crumbled, about 5 minutes.
3. Add raisins, chili powder, and cinnamon; stir until spices are fragrant, about 30 seconds. Add orange juice, sherry, and vinegar; bring to a boil. Add salt and pepper to taste.
4. Mound spinach leaves in a wide salad bowl. Pour hot turkey mixture onto spinach. Sprinkle with pine nuts and top with tomatoes. Lift with 2 large spoons to mix.
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