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Kansas City
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Pineapple
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Pineapple Turkey Salad

By: Stephanie Bremson

"'It never ceases to amaze me what you can do with fresh pineapple. I love it!' writes Stephanie Bremson, Kansas City, Missouri."

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Prep Time:
25 Min

Cook Time:
10 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 teaspoons canola oil, divided
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 (1/2 pound) turkey breast tenderloin, cut into 1/2 inch slices
1 cup fresh cauliflowerets
1/2 medium red bell pepper, chopped
3 green onions, sliced
1 fresh pineapple
2 cups chopped fresh spinach
2 tablespoons apricot nectar
1 tablespoon white wine vinegar
1/4 teaspoon pepper

Directions

In a large nonstick skillet, heat 1 teaspoon oil, ginger and garlic. Add turkey; stir-fry for 8-10 minutes or until no longer pink. Remove turkey and keep warm. Add remaining oil to the skillet; stir-fry cauliflower for 3 minutes. Add red pepper and onions; stir-fry 1 minute longer.
Cut pineapple in half and remove fruit, leaving 1-in. shells; set shells aside for serving. Cut fruit into cubes; set aside 1-1/2 cups (refrigerate remaining pineapple for another use). In a large bowl, combine the turkey, vegetables, spinach and reserved pineapple. In a small bowl, whisk the apricot nectar, vinegar and pepper; add to turkey salad and toss to coat. Serve in pineapple shells.

Footnotes

Nutritional Analysis: 2-1/4 cups equals 342 calories, 8 g fat (1 g saturated fat), 56 mg cholesterol, 106 mg sodium, 44 g carbohydrate, 5 g fiber, 30 g protein.

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