SOUPS & SALADS
Warm Turkey and Spinach Salad
| Dressing: | |
| 1/2 cup/125 mL | Vegetable oil |
| 1/4 cup/50 mL | Cider vinegar |
| 1/4 cup/50 mL | Sugar |
| 1/2 tsp/2 mL | Ginger |
| 1/2 tsp/2 mL | Dry mustard |
| Salad: | |
| 5 cups/1.5 L | Spinach lettuce leaves |
| 1 cup/250 mL | Fresh mushrooms, sliced |
| 1 Large | Tomato, chopped |
| 1/4 cup/50 mL | Fresh parsley, chopped |
| 1 tbsp/15 mL | Vegetable oil |
| 1 lb/500 g | Skinless boneless Turkey breast cut into strips |
| 1/4 cup/50 mL | Green onions, diagonally sliced |
Directions:
In a small bowl, combine all dressing ingredients; set aside. On a large serving planner or individual plates, layer spinach, mushrooms, tomato and parsley. Heat 1 tbsp (15 mL) oil in large skillet over medium-high heat. Add turkey strips; stir-fry until turkey is lightly browned and no longer pink. Stir in onions and cook 1 minute. Arrange turkey and onions on top of tomatoes and parsley. In same skilled, over very low heat, heat dressing until warm, stirring constantly. Serve warm dressing with salad.
Makes 6 servings.
