Notes: Serve this salad with hot cooked rice or baked tortilla chips.
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
How to Make It
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.
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.
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.
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.