Spinach Salad with Turkey Picadillo
Posted on April 2, 2013 by Webdev
- 1 Tablespoon olive oil
- 2 Tablespoons slivered almonds, toasted
- 1/2 cup onions, chopped
- 1 garlic clove, minced
- 1/2 pound ground turkey breast
- 1/4 cup raisins
- 1 Tablespoon chili powder
- 1/4 teaspoon cinnamon
- 1/4 cup orange juice
- 2 Tablespoons dry sherry
- 1 Tablespoon cider vinegar
- Salt and freshly ground black pepper
- 1/2 bunch fresh spinach, stemmed, rinsed and drained
- 1/2 cup cherry tomatoes, halved
In a small dry skillet, toast almonds over medium heat until lightly browned. Remove from skillet and set aside.
Add 1 tablespoon olive oil to skillet and heat over medium heat. Add onion and garlic; sauté until onions start to brown, about 5 minutes. Add ground turkey, stirring often and breaking up turkey until browned and crumbled; about 5 minutes.
Add raisins, chili powder, and cinnamon; stir until fragrant, about 30 seconds. Add orange juice, sherry, and cider vinegar; bring to a boil. Adjust seasonings to taste with salt and freshly ground black pepper.
Mound spinach leaves on dinner plates. Spoon hot turkey mixture over spinach. Garnish with toasted nuts and cherry tomato halves.
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