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Warm Turkey Picadillo Spinach Salad

Yield Makes 4 servings
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

Nutrition Information

  • calories 323
  • caloriesfromfat 21 %
  • protein 34 g
  • fat 7.6 g
  • satfat 1.2 g
  • carbohydrate 30 g
  • fiber 7.8 g
  • sodium 208 mg
  • cholesterol 70 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.