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Warm Turkey & Spinach Salad

  • Breast
  • Lunch
  • Dinner
  • Everyday
  • Skillet

Whether it’s for lunch or a light dinner, this warm salad has a zingy dressing that is delicious drizzled over top of tender turkey and greens.

Yield

6 servings

Print Recipe

Ingredients

  • 5 cups (1.25 L) baby spinach
  • 1 cup (250 mL) mushrooms, sliced
  • 1 large tomato, chopped
  • 1/4 cup (50 mL) fresh parsley, chopped
  • 2 tsp (10 mL) vegetable oil
  • 1 lb (454 g) skinless, boneless Ontario turkey breast, cut into strips
  • 1/4 cup (50 mL) green onions, sliced

Dressing

  • 1/4 cup (50 mL) vegetable oil
  • 3 tbsp (45 mL) apple cider vinegar
  • 2 tbsp (25 mL) granulated sugar
  • 1/2 tsp (2 mL) fresh ginger, minced
  • 1/2 tsp (2 mL) dry mustard

Instructions

  • To make the dressing, whisk together oil, vinegar, sugar, ginger and mustard in a small bowl; set aside.
  • On a large serving platter layer spinach, mushrooms, tomato and parsley; set aside.
  • In a large nonstick skillet, heat oil over medium high heat and cook turkey for about 6 minutes, or until lightly browned and no longer pink inside. Stir in onions and cook for 1 minute. Arrange mixture over top of salad.
  • Return skillet to low heat and heat dressing until warm. Drizzle over salad to serve.
  • Per serving: About 166 cal, 11 g pro, 10 g total fat (1 g sat fat), 8 g carb, 2 g fibre, 23 mg chol, 60 mg sodium. %RDI: iron 11%, calcium 6%, vit A 23%, vit C 12%

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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