Warm Turkey Picadillo Spinach Salad

Yields Makes 4 servings
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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 323Calories from Fat 21
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.2g6%
Cholesterol 70mg24%
Sodium 208mg9%
Total Carbohydrate 30g10%
Dietary Fiber 7.8g32%
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

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

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Warm Turkey Picadillo Spinach Salad
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